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Mix eggs and sugar until frothy.
Add honey to the egg mixture and continue beating.
Sift flour and baking powder into the mixture and combine.
Stir in room temperature milk and vanilla extract until smooth.
Refrigerate the batter for 30 minutes.
Combine egg yolks and sugar until pale and thick.
Add sifted cake flour and mix until smooth.
Heat milk until bubbles form, then gradually add it to the egg mixture.
Cook custard mixture until thickened and smooth.
Cool the custard cream in the refrigerator.
Heat a non-stick pan and cook pancakes until golden brown.
Fill one pancake with custard cream and top with another pancake to create a sandwich.
Serve immediately or refrigerate until ready to eat.