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There is something terribly fancy about crêpes—or so I think. They remain dreamy excerpts from my grandmother's old French cookbooks, even though they are sometimes filled with sauce Mornay and military fatigue green, water-logged canned asparagus. Thin and lacy, these pancakes are quite different from the fluffy American flapjack, but, despite the throaty "r" and odd little accent mark, they're just as easy to make. The best part? Crêpes can be stuffed, rolled, and stacked with just about any ingredient, be it sweet or savory.
Making crêpe batter is child's play: the ingredients are whirred together in a food processor (or blender, though I much prefer the processor, especially in this particular recipe because the sugar is pulsed with other ingredients prior to proceeding with the recipe) and allowed to rest. The resting period is absolutely necessary as it will allow the gluten to relax and produce thin, light crêpes instead of leaden ones. Crêpe batters are all similar, containing eggs, milk, flour, and a bit of sugar. This recipe heads in a more fragrant direction and includes edible dried lavender flowers. You might be concerned that the lavender will make the crêpes taste like a lingerie drawer, but the amount is just right and pairs beautifully with the honey and vanilla bean pastry cream that holds the stack of crêpes together.
About the stack: mille crêpes—literally "one-thousand crêpes"—is, as you can imagine, made with many fewer layers than the title advertises. Here, about 20 crepes make up the build, but the concept provides a good sense of the results: grand, tall, stately.
My honey lavender twist is delicate, irresistibly pretty, and scented like a dewy spring morning. Try it as the season and flowers open, it'll faithfully (and edibly) mirror them.