This layered crepe confection won’t remind anyone of their bubbe’s apple cake, but it is the perfect dessert to welcome the New Year. Layers of cardamom-flavored crepes, honey-sweetened apples, a subtle whipped cream and crunchy pistachios make this recipe stand out.

With a perfect balance of sweetness and spice, this crepe cake is a lovely treat or dessert. The pairing of warm honey and cardamom with apples make it fantastically seasonal. It’s a recipe you’ll want to eat again and again. I call it a keeper.

A tip: You can make the crepes up to two days in advance and store them in an airtight container, separated with wax paper or baking paper.

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Apple and Honey Crepe Cake with Cardamom and Pistachios

Serves 8

For crepes:

• 3 large eggs
• 1½ cups 2% milk, or plain, unsweetened nondairy milk alternative
• 1 tsp. vanilla extract
• 1 Tbs. granulated sugar
• 1½ cup all-purpose flour
• 1 tsp. ground cardamom
• ¼ tsp. cinnamon
• ¼ cup pistachios, whole
• ¼ tsp. sea salt
• 1 Tbs. unsalted butter

For apple filling:

• 6 medium green Granny Smith apples, peeled and sliced into ⅛-inch pieces
• ¼ cup water
• 2 Tbs. butter, unsalted
• ¼ cup honey
• 1 tsp. cinnamon
• 1 tsp. ground cardamom
• 1 tsp. vanilla extract
• Juice of one lemon
• Pinch sea salt

For cream layer:

• 2 cups heavy whipping cream, cold
• ⅓ cup confectioners’ (powdered) sugar
• 1 tsp. vanilla extract
• 1 cup pistachios, chopped

To make crepes: In blender or food processor, combine eggs, milk, vanilla, sugar, flour, cardamom, cinnamon, pistachios and sea salt.

Blend for 20-30 seconds, or until smooth. Alternatively, whisk all ingredients in medium bowl until no lumps remain. Batter should be consistency of heavy cream.

Cover. Let sit at room temperature for 15 minutes, or keep in refrigerator overnight.

When ready to make crepes, heat 8- or 9-inch nonstick frying pan over medium heat. Lightly grease pan with butter.

Pour around ¼ cup of batter into center of pan. Tilt and swirl to evenly coat bottom of pan in an even layer. (Note: It is common for first couple of crepes to be less than perfect; you can discard those, as needed.)

Cook crepe for 1 to 2 minutes, or until top is no longer shiny and edges begin to curl away from pan.

Flip using an offset or silicone spatula, and cook for additional 10 to 30 seconds. Remove from heat, and transfer to plate. Repeat with remaining batter, stacking crepes between parchment paper as you go. You should have 10 to 14 crepes. Let crepes cool to room temperature.

Meanwhile, prepare apples: Add apples to a skillet over medium heat. Add water. Cook for 6 to 8 minutes, or until most of water is absorbed, and apples begin to soften.

Add butter, cook for an additional 5 minutes, or until apples are soft.

Add honey, cinnamon, cardamom, vanilla, lemon and salt, stirring to combine. Cook for additional 5 to 7 minutes, or until softened and apples begin to break down.

Remove from heat and set aside to cool. You should have about 2 cups of apples.

Prepare whipped cream: Add heavy cream, powdered sugar and vanilla to large mixing bowl or stand mixer.

Use wire whisk attachment, starting on low speed to whip ingredients together. Gradually increase speed to high as the mixture begins to thicken.

Whip for 1 to 2 minutes, or until stiff peaks form. Refrigerate until ready to assemble.

To assemble: Place one crepe in center of cake stand or flat plate. Top with a scant ⅓ cup of the apple mixture, spreading in an even layer.

Top with a second crepe. Using an offset spatula, spread ½ cup whipped cream onto crepe. Sprinkle 2 Tbs. of chopped pistachios onto whipped cream. Top with another crepe and repeat in alternating layers of apple and whipped cream. Top final crepe with remaining whipped cream and pistachios.

Cover with plastic wrap and refrigerate for at least 1 hour. Serve chilled. Store in refrigerator for up to 2 days.