In a large mixing bowl, beat eggs until combined.
Then add sugar, warm milk, butter, and vanilla extract.
In another bowl whisk salt, cake flour, and plain flour together.
Whisk in your flour mixture in 3 parts. Make sure there is no lumps.
Pour the batter through a sieve to remove any lumps. (optional) Divide batter into 6 equal portions. (5 x 1/4 cup)
And dye with food colouring until desired colour contrast.
Cover and chill for at least 1 hour. You can make it 24 hours before.
Chilling relaxes the gulten to make the crepes more pliable.
Remember to stir before use!
Heat 8" pan on Med heat.
Lightly brush or use a paper towel to coat pan base with butter to prevent sticking.
Pour 1/4 cup of batter into pan while swirling.
Watch video demo.
When the sides starts to dry up a little as shown above.
It's done. There is no need to flip it, the crepes cook through fine like that.
Carefully release the sides with a spatula, and flip it out on a cooling rack.
You can leave the rest of the ready made crepes to cool or chill it covered until ready to use.
Whip cream till thicken, then gradually add in powdered sugar, and vanilla extract.
Whip until firm, it should hold its shape and not fall out when you turn it upside down.
Take part of the cream out for layering and keep the other chilled.
Top up when needed.
Lay one crepe on cake board, then spread a thin later of cream on top of the crepe.
Lay another crepe on top of the cream.
Try to lay it as straight as possible.
Continue with layering each crepe with cream then crepe.
Top with last piece of crepe.
At this point you can chill for at least 4 hours, or serve it as it is.