Cakeflor

Step 1. Infuse the milk: In a small saucepan, heat 1.5 cups of milk until it begins to simmer. Remove from heat, add 4 Earl Grey tea bags, and steep for 10 minutes. Squeeze bags and discard. Let the milk cool to room temperature.

Step 2. Make the batter: In a large bowl, whisk together the flour, granulated sugar, and salt. Add the eggs, melted butter, and the Earl Grey-infused milk. Gradually whisk in the remaining 1.5 cups of plain milk until smooth. Strain the batter through a fine-mesh sieve to remove lumps. Chill the batter in the fridge for at least 1 hour.

Step 3. Cook the crepes: Heat a 10-inch non-stick skillet over medium-low heat. Lightly grease with butter. Pour about 1/4 cup of batter into the pan, swirling to coat the bottom thinly. Cook for 1-2 minutes until the edges are lacy, then flip and cook for 30 seconds. Repeat until all batter is used (aim for 20-25 crepes). Let crepes cool completely.

Step 4. Prepare the cream: In a chilled bowl, beat the heavy cream, powdered sugar, vanilla, and the tea from 2 remaining tea bags (finely ground) until stiff peaks form.

Step 5. Assemble: Place one crepe on a serving plate. Spread a thin, even layer of cream over it (about 2-3 tablespoons). Top with another crepe and repeat until all crepes are used. Do not put cream on the top layer yet.

Step 6. Chill and Finish: Wrap the cake gently in plastic wrap and refrigerate for at least 4 hours (or overnight) to set. Before serving, top with a final layer of cream or a dusting of powdered sugar.