Cake Base

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2 Eier Eggs

Eine Prise Salz pinch of salt

70 g Zucker Sugar

1 Esslöffel Honig 1 Tbl Honey

20 g Butter

30 ml Milch Milk

65 g Backmehl Baking Flour

10 g ungesüßter Kakao Unsweetened Cocoa

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Crepe Dough

180 g Mehl Flour

35 g ungesüßter Kakao Unsweetened Cocoa

Eine Prise Salz a pinch Salt

10 g Zucker Sugar

3 Eier Eggs

260 g warme Milch Warm Milk

160 g kochendes Wasser Boiling Water

60 g flüssiger Honig Liquid Honey

25 g Pflanzenöl Veg Oil

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Cream Filling

250 g Frischkäse Cream Cheese

45 g Puderzucker Powdered Sugar

150 g dicker griechischer Joghurt Thick Greek Yogurt

250 g Sahne 33% Cream

45 g Puderzucker Powdered Sugar

20 g flüssiger Honig Liquid Honey

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1. Bake cake base batter in 8,5 round pan in pre-heated oven 325-350 °F for 25 to 28 Minutes

2. Crepe dough - Combine first 7 ingredients. Strain through sieve to remove any lumps. Add Honey and oli, mix well.

3. Cover with stretch film and let rest for 20 minutes.

4. Grease the pan with oil and bake on both sides over medium heat. Stack up crepes.

5. Beet together Cream Filling ingredients

6. Spread cream filling on⅓ crepe and fold over, spread filling on top of fold and fold again, set aside and repeat with each crepe. when done - start rolling up crepes adding another as you go until they fill a springform pan (like a big cinnamon roll). *Line pan sides with parchment

7. Place in fridge for at least 3-4 hours, preferably overnight to set up.

8. Before serving - dust with powdered sugar for presentation.