Step 1: Prepare the crepe batter

• In a large bowl, whisk the flour and salt together.

• Add eggs and whisk, gradually pouring in the milk until smooth.

• Stir in melted butter and vanilla extract.

• Let the batter rest for 20–30 minutes at room temperature.

Step 2: Cook the crepes

• Heat a non-stick pan over medium heat and lightly grease it.

• Pour a ladle of batter and swirl to coat the pan evenly.

• Cook for about 1–2 minutes until golden, then flip and cook the other side.

• Stack cooked crepes on a plate and allow to cool completely.

Step 3: Whip the filling

• In a bowl, whisk double cream with icing sugar and vanilla until soft peaks form.

• Refrigerate until ready to use.

Step 4: Assemble the crepe cake

• Place one crepe on a serving plate. Spread a thin layer of whipped cream.

• Repeat layering: crepe, cream, crepe, cream… until all crepes are used.

• Every 3–4 layers, you can add berries or a thin spread of jam or ganache.

Step 5: Chill and set

• Once assembled, refrigerate the cake for at least 2–3 hours to firm up.

• Before serving, dust with icing sugar, add extra fruit, or drizzle chocolate if desired.