Beemster Crepe Cake with Ginger Honey

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Directions

1. Directions Preheat the oven to 400 °F.
2. Line a baking sheet with parchment paper.

GINGER SYRUP

1. In a small saucepan bring honey & ginger to a boil.
2. Remove from heat and cover. Allow to steep while making crepe cake.

FOR CREPES

1. Whisk together flour, milk, eggs, butter and salt into a smooth batter.
2. Heat non-stick pan over medium heat. Brush pan with melted butter.
3. Using a 1/4 cup measure, tilt pan and pour 1/4 cup batter into pan. Swirl pan to coat completely. Should be very thin.
4. Cook about 1 minute, until edges begin to curl in and turn golden.
5. Flip and cook another 30 seconds, until crepe is set.
6. Slide crepe onto lined baking sheet and sprinkle with Beemster.
7. Repeat with remaining batter, continue stacking and sprinkling with Beemster as each crepe is finished.
8. Bake for 10-15 minutes in the oven until the cheese is melted.
9. Strain ginger infused honey into serving dish with spoon or honey dipper.
10. Use a very sharp knife to cut crepe cake into slices, drizzle with honey.

TIPS

Try adding chopped walnuts or pecans to the honey or in-between crepe layers.

For a time saver, look for prepared crepes in the Specialty, Bakery or Frozen department of your supermarket.

Ingredients

• 1 cup all-purpose flour
• 1 cup milk
• 2 eggs
• 1/2 tsp salt
• 3 Tbsp butter plus more for pan, melted
• 4 Tbsp honey
• 4 1-inch cubes fresh ginger, peeled
• 1 cup Beemster Classic or XO (or a blend of both), grated