Crème brûlée crepe cake

In a large bowl, whisk together the milk, eggs, sugar, melted butter, and salt until smooth.

Gradually add the flour and whisk until the batter is lump-free. Chill the batter for 20 minutes.

Heat a non-stick pan over medium heat and brush with a little sunflower oil.

Pour one ladleful of batter, swirl to spread evenly, and cook for 1 minute on one side and 30 seconds on the other. Repeat with remaining batter.

For the pastry cream, heat the milk with vanilla and half the sugar until steaming (not boiling).

In a bowl, whisk eggs, remaining sugar, and cornstarch into a smooth cream.

Gradually add a little hot milk to the egg mixture, whisking constantly.

Pour the mixture back into the pot and stir over medium heat until thickened.

Remove from heat, cover the surface with plastic wrap, and let cool completely.

To assemble: place one crepe on a serving plate, spread 2–3 tbsp pastry cream, top with another crepe, and repeat to form a tall cake.

Finish with pastry cream on top, sprinkle with white sugar, and caramelize with a blowtorch until golden.

Serve with fresh fruit and optionally a spoonful of citron blossom sweet.