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1
In a large bowl combine chestnut flour, wheat flour, milk, eggs and 3 tablespoons of the melted butter and stir until thoroughly combined and smooth.
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2
Add more milk as needed to make a thin batter.
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3
Let rest, chilled, for 30 minutes.
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4
Peel, core, and thinly slice apples.
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5
In a large bowl toss apples with lemon juice.
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6
In a very large skillet melt 3 tablespoons of the remaining butter over medium-high heat.
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7
Add the apples and sugar and cook until the apples are soft and caramelized, 20 to 25 minutes, stirring occasionally.
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8
(You may have to do this in batches.)
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9
Melt the remaining tablespoon of butter.
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10
Heat a small skillet or crepe pan until hot and brush lightly with some of the melted butter.
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11
Pour crepe batter into skillet in 1/4 cup amounts and swirl to evenly coat pan bottom.
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12
Cook until crepe is golden brown on bottom, 1 to 2 minutes, then flip with a spatula and cook until lightly browned on the second side, about 30 seconds.
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13
Transfer the crepe to a plate and cover to keep warm.
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14
Repeat with the remaining batter until all crepes are made.
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15
Assemble the dessert by alternating layers of crepes with layers of the caramelized apples until all apples and crepes are used.
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16
Warm honey in a small saucepan and drizzle over the top of the crepe cake.
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17
Cut cake into wedges and serve warm, drizzled with any remaining honey.
