Crepes

• 1 tsp saffron threads
• 2 cup AP Flour
• 4 eggs
• 1 cup whole milk
• 4 Tbsp Sea Buckthorn Puree
• 2 tsp vanilla extract
• ½ tsp salt
• 2 Tbsp granulated sugar
• 4 Tbsp butter, melted and cooled slightly

Vanilla Bean Buttercream

• 2 sticks unsalted butter, room temp
• 2 blocks of cream cheese, room temp
• 1 cup powdered sugar
• 2 ea Pompona Vanilla Beans, seeds scraped
• Pinch of salt ½ tsp salt
• 2 Tbsp granulated sugar
• 4 Tbsp butter, melted and cooled slightly

Sea Buckthorn and Vanilla Bean Sauce

• 2 cups Sea Buckthorn Berries
• 3 Tbsp water
• ½ cup granulated sugar
• 1 Pompona Vanilla Bean, seeds scraped and bean pod reserved
• Pinch of salt

Crepes

1. Heat 1 cup water until simmering. Once simmering, remove from heat and add saffron threads. Steep while water cools down and reserve for crepe batter.
2. In a blender, combine all ingredients and blend until combined. Refrigerate for at least one hour, preferably overnight.
3. To prepare crepes: in a 9” non-stick pan over medium-low heat, ladle in ¼ cup batter and swirl pan to evenly distribute batter. Cook until edges are set about 45-60 seconds, flip and cook another 45-60 seconds. Once crepe is done, place on a plate and repeat process until all batter is gone. You should end up with roughly 20-22 crepes depending on the size of your pan.

Vanilla Bean Buttercream

1. In the bowl of a stand mixer, whip butter, sugar, cream cheese, pinch of salt, and vanilla bean paste until light and fluffy. Store in a piping bag.

Sea Buckthorn and Vanilla Bean Sauce

1. In a small pot combine sea buckthorn berries, water, sugar, vanilla bean paste, and vanilla bean pod
2. Simmer for 20-25 minutes on medium-low heat until thickened
3. Strain through a fine mesh strainer and chill until ready to use

Crepe Cake Assembly*

1. On your serving plate start building your cake: lay down a crepe, spread 3 Tbsps buttercream evenly across the crepe, lay down another crepe and continue until all crepes are used.
2. Decoratively swipe and swoosh buttercream on the top layer
3. Refrigerate for at least 1 hour before cutting
4. Cut your cake into even slices and drizzle sea buckthorn and vanilla sauce on top.