Gâteau de Crêpes au Miel et aux Amandes Torréfiées

Instructions

1. 1

   In a large bowl, whisk together flour, sugar, and salt. Make a well in the center.

   ~2 min
2. 2

   Add eggs to the well and begin to whisk, gradually incorporating the dry ingredients.

   ~3 min
3. 3

   Slowly pour in the milk while whisking continuously until a smooth batter forms. Stir in melted butter and vanilla extract.

   ~5 min
4. 4

   Cover the bowl and let the batter rest for at least 30 minutes.

   ~30 min
5. 5

   Heat a lightly greased non-stick frying pan over medium heat. Pour about 1/4 cup of batter per crepe, tilting the pan to spread evenly. Cook for 1-2 minutes per side until golden brown.

   ~25 min
6. 6

   Repeat with the remaining batter, stacking the cooked crepes on a plate as you go.

7. 7

   In a mixing bowl, whip the heavy cream until soft peaks form.

   ~5 min
8. 8

   Gently fold in the honey into the whipped cream until just combined.

   ~2 min
9. 9

   To assemble the cake, place a crepe on your serving plate. Spread a thin layer of the honey-cream mixture over it.

   ~1 min
10. 10

    Continue layering crepes and spreading the honey-cream mixture, reserving some for the top and sides.

    ~10 min
11. 11

    Spread the remaining cream over the top and sides of the cake.

    ~2 min
12. 12

    Garnish generously with toasted sliced almonds.

    ~1 min
13. 13

    Chill the cake for at least 1 hour before serving to allow the flavors to meld.

    ~60 min
14. 14

    Dust with powdered sugar before serving, if desired.