Crack three eggs into a bowl, add sugar and salt, and whisk until smooth using a whisk or mixer. Pour in half a cup of milk and mix well. Then add 2 tablespoons of flour and mix again until smooth. Repeat the process with the milk and flour until both are fully incorporated. Pour 3–4 tablespoons of vegetable oil into the batter (this will prevent the pancakes from sticking and eliminate the need to grease the pan), mix well, and let the batter rest. It should remain runny, if it’s too thick, add a little water or milk.

It’s very important to let the batter rest so that the gluten develops and gives the crepes strength.

Cook the crepes in a hot pan, stack them on a board or plate, and let them cool.

While the crepes are cooling, prepare the cream. Mix together the cream and cream cheese (or curd cheese), add powdered sugar and vanilla, and beat with a mixer until thick and smooth. You’ll get a dense, rich cream. If you’re using jam, simply add it to the cream while whipping.

If you’re using curd cheese, add a heaping teaspoon of starch or a pack of cream stabiliser before whipping, so the cream doesn’t become runny.

Slice the fruit or berries into thin slices or small pieces.

Now it’s time to make the cake. Place a layer of two crepes on a serving plate, spread with cream, then add a thin layer of fruit or berries on top. Add another crepe, and repeat the layers until all the cream and crepes are used up. Spread a layer of cream on top, dust with powdered sugar, and decorate with fruit to your liking.

Let the cake rest in the fridge for a couple of hours before serving — and enjoy!