1️⃣ Infuse the Milk:

• In a small saucepan, heat milk over medium-low until steaming but not boiling.
• Remove from heat, add tea bags, cover, and steep for 15 minutes.
• Squeeze tea bags into milk before discarding. Stir in honey.

2️⃣ Prepare the Batter:

• In a bowl, whisk flour, sugar, dried chamomile, and lemon zest.
• In a blender, combine chamomile milk, eggs, heavy cream, and vanilla; blend 30 seconds.
• Add flour mixture and blend 1 minute until smooth.
• Transfer batter to a container, cover, and chill for at least 4 hours (overnight preferred).

3️⃣ Cook the Crepes:

• Heat an 8-inch nonstick skillet over medium, brush with melted butter.
• Pour scant 1/4 cup batter, swirling to coat the pan evenly.
• Cook 1 minute, then flip and cook 30–45 seconds.
• Transfer to a wire rack. Repeat until you have 20 crêpes.
• Chill crêpes, covered, until ready to assemble.

4️⃣ Make the Filling:

• In a bowl, whisk mascarpone, 1/4 cup cream, 2 tbsp powdered sugar, and honey until smooth.
• In a separate bowl, whip 2 cups heavy cream + 2 tbsp powdered sugar to soft peaks.
• Fold 2/3 of whipped cream into mascarpone mixture. Chill remaining whipped cream for topping.

5️⃣ Assemble the Cake:

• Place 1 crêpe on a cake stand, spread a thin layer of mascarpone filling.
• Repeat with remaining 19 crêpes, layering filling between each.
• Cover and chill cake for 1 to 8 hours.

6️⃣ Garnish & Serve:

• Before serving, top with remaining  whipped cream, drizzle with honey, and decorate with chamomile flowers.