For Crepes:

1. In a medium bowl, whisk together flour, sugar, and salt. Set aside.
2. In a separate bowl, whisk together milk, eggs, honey and vanilla. Gradually pour the milk mixture into flour mixture, whisking until smooth. Finally, whisk in the melted butter. Transfer the crepe batter to an airtight container and refrigerate at least 2 hours (can also be stored overnight).
3. Lightly coat a 10-inch skillet with butter and heat over medium heat until just starting to smoke.
4. Remove the pan from the burner and pour about 2 tablespoons of crepe batter into the center. Swirl to cover the entire bottom of pan, then return the pan to the heat and cook until the edges are golden and center is dry, flip and cook the other side, about 30 seconds per side.
5. Slide the crepe onto a plate or baking sheet, then repeat this process with the remaining batter. You should get about 10-12 crepes. Let them cool once you are finished.

For Honey Pastry Cream:

1. In a medium-sized saucepan, stir together 2½ cups of the milk, honey, salt, and split vanilla bean. Bring the mixture to a simmer then turn the heat down to low.
2. Meanwhile, whisk the cornstarch, flour, and egg yolks with the remaining ½ cup of milk.
3. Be sure to add some tablespoons of the hot milk with the egg yolks to temper them. This keeps the yolks from cooking when you add them to the simmering milk.
4. Pour the egg/milk mixture back into the remaining simmering milk. Be sure to stir constantly with a whisk, as the mixture will thicken to a custard-like consistency immediately.
5. Remove from the heat and strain through a fine strainer into a bowl set in an ice bath under it. Stir in the butter and whisk until the butter has melted through and the custard is smooth.
6. Place a piece of clingfilm over the top gently pressing down against the custard so that a film doesn't develop as it cools. Set in the refrigerate until it has cooled completely.
7. Once the custard has cooled, simply fold in ½ cup of the freshly whipped cream until a pastry cream has come together. It should be softer but still hold it's shape.

Assembly:

1. Place 1 crepe on a flat serving dish and spread the top with a little BumbleBerry Farms Honey Cream Spread: Molten Lava Spiced Chocolate (though any of their flavors would be delicious in this cake).
2. Then spread a generous amount of the pastry cream over it and top with another crepe. Continue layering the crepes with the honey spread and pastry cream. To top it off, dust with confectioner's sugar, a drizzle of honey if desired, and a dollop of whipped cream.
3. Store in the refrigerator before serving. Enjoy!