Sift the all-purpose flour, icing sugar, and salt into a large mixing bowl.

Whisk the 8 eggs into the dry ingredients until a thick, smooth paste forms.

Gradually whisk in the 1 l milk and 100 ml pistachio liqueur until the batter is smooth and fluid.

Cover the crêpe batter with plastic wrap and chill it for 30 min.

Heat the nonstick crêpe pan over medium heat and pour in one ladle of batter.

Cook the crêpe for about 1 min per side until lightly golden, then transfer it to a plate to cool.

Repeat with the remaining batter to make about 20 to 24 thin crêpes, then cool them completely.

Beat the 400 ml heavy cream with the electric mixer until soft peaks form.

Whisk the 250 g mascarpone, 30 g pistachio spread, and 30 ml honey until smooth.

Fold the whipped cream into the pistachio mascarpone mixture until the filling is uniform.

Place one cooled crêpe on the cake stand and spread a thin layer of pistachio cream over it.

Stack the remaining crêpes with pistachio cream between each layer, finishing with a plain crêpe.

Warm the 150 g pistachio spread gently until pourable and spread it over the top of the cake.

Cover the mille crêpe cake and refrigerate it for at least 120 min before slicing.