In a mixing bowl, whisk together the all-purpose flour, eggs, milk, honey, and dried lavender buds until well combined and smooth. Allow the batter to rest for 30 minutes.

Heat a non-stick skillet over medium heat and lightly grease it. Pour a small amount of batter into the pan, swirling it. Cook for about 1-2 minutes until edges lift, then flip and cook for another minute.

In a bowl, beat mascarpone cheese with remaining honey. Gradually fold in whipped cream until light and airy. Add chopped strawberries, combining gently.

On a serving plate, layer a crepe down and spread a layer of mascarpone cream on top. Repeat until all crepes are used, then chill in the refrigerator for at least 2 hours.

Slice the crepe cake with a serrated knife. Dust with powdered sugar or drizzle honey before serving.