Whole Wheat Mille Crêpe Cake
Layer nutty whole wheat crêpes with delicate buttercream for a light but impressive dessert.
Yield: serves 8
Time: 14 hours
- 1 1⁄2 cups plus 2 Tbsp. honey
- 2 tsp. kosher salt
- 6 large eggs
- 2 1⁄4 cups plus 2 Tbsp. whole-wheat flour
- Unsalted butter, for greasing
- 1 3⁄4 cups heavy cream
- 1 tbsp. vanilla extract
- 2 tsp. smoked sea salt
- In a blender, combine 2 tablespoons honey with the kosher salt, eggs, and 4 cups water and process until smooth. Pour 1⁄3 of the mixture into a large bowl and whisk with the flour to form a smooth paste. Pour in half the remaining mixture, whisk until incorporated, and then whisk in the remaining mixture. Cover the crepe batter with plastic wrap and refrigerate at least 8 hours or overnight.
- Grease a 10-inch nonstick skillet with butter and heat over medium-high. Pour 3 tablespoons of the crêpe batter into the pan, tilt the skillet to let the batter cover the bottom completely, and cook the crêpe until lightly browned on the bottom, 1 to 2 minutes. Flip the crêpe, cook 1 minute more, and transfer to a plate to cool. Repeat with the remaining batter to make 32 crêpes total.
- In a 2-qt. saucepan, bring the remaining 1 1⁄2 cups honey to a boil over medium heat, and cook until it darkens slightly and is reduced, about 6 minutes. Remove from the heat and let cool completely.
- In a large bowl, beat the cream on medium speed of a hand mixer until soft peaks form. Pour in 1 cup of the cooled honey, the vanilla, and smoked salt, and continue beating until stiff peaks form.
- To assemble, place 1 crepe on a cake stand and top with about 2 tablespoons whipped honey cream, and using an offset spatula, spread the cream to the edges of the crepe. Repeat this process with the remaining crepes and whipped honey cream, finishing the cake with a crêpe on top. Refrigerate the cake for 4 hours to set and then serve with the remaining honey drizzled over each slice.