A decadent stack of crepes with fresh cream, raspberry jam and raspberries
With some patience and a steady hand, you'll be able to make this dessert to wow your family and friends at home. It's better to make these fresh to serve while hot as the pancakes don't taste as good if they sit too long.
Whisk the eggs, milk and sugar until you have a runny batter that has has a consistency of cream.
Take a knob of butter and put it on your frying pan on medium heat.
When the butter has melted, pour in some of the batter using your left hand into the pan and steadily using your right hand gently turn the pan in your hand so the crepe becomes an even, round shape.
Once it the crepe bubbles a little you can flip it over using the pan or a spatula. Be careful not to drop it!
After you have cooked all the batter, take a cake spatula, spoon or knife and spread either whipped cream or raspberry jam between layers upon layers of crepes to stack up a "cake".
Finally, add freshly washed raspberries around the edge of the pancakes. One big box should be sufficient around a normal dinner plate sized crepes cake.