Step 1

Add all ingredients to the blender and blend! Add the flour, sugar and salt into the blender cup first. Then add the eggs, milk, water, melted butter and vanilla bean paste, and blend for a maximum of 30 seconds resulting in a smooth batter. Add a lid to the blender or decant the batter into a mixing bowl and cover with plastic wrap and refrigerate for 1-hour minimum.

Step 2

Prepare the pan. Heat a crêpes pan or non-stick frying pan/skillet on medium heat on your stovetop for one minute. Lightly grease with melted butter wiping away any excess.

Step 3

Cook the crêpes one at a time. Remove the batter from the fridge and give it a quick whisk. It can thicken as the flour hydrates, so add a bit of water to loosen it if necessary. Pour 60 ml (¼ cup) of batter into the centre of the pan, and whilst lifting the pan, tilt it so that the batter swirls over the base and coats the pan's surface in an even layer. If there are any gaps, then add a couple of drops to fill them in. Cook for 1 to 2 minutes until the edges start to dry out and brown and the underside of the crêpe is set and golden.

Step 4

Flip. Slide a rubber spatula around the edges of the pan to loosen the crêpes all the way around. Slide the spatula underneath and flip the crêpes over. Cook for another 30-60 seconds until golden, and slide the pancake onto a plate. Cover with a clean tea towel to keep the crêpes warm.

Step 5

Cook more crêpes. Lightly grease the pan again if need be, cooking the remaining batter. Stack the crêpes on top of one another. Set aside to cool completely to room temperature.

Step 6

Whip the cream. Add the cream, powdered sugar, and vanilla bean paste into a mixing bowl and whip until soft peaks. You can refrigerate this covered with plastic wrap if making the cream ahead of time.

Step 7

Layer crêpes with cream. Place one crêpe on a serving plate or cake turntable and dollop a ¼ cup worth of whipped cream into the centre. Using an offset spatula, smooth the cream evenly over the surface of the crêpe, leaving a 1cm (½-inch) gap around the edge.Place a second crêpe onto this layer of cream and use your hands to gently press the crêpe onto the cream and smooth out any air bubbles. Use your fingertips to push the cream to the edges of the crêpe. This will help to create a flat cake rather than a domed one.Repeat, layering crêpes, then cream, until the crêpes have been used up, finishing with a crêpe on top. (Save your pretties one for this final layer!)Cover with plastic wrap and refrigerate for 4-hours to allow the cream to set and the flavours to infuse.

Step 8

Brûlée the sugar. When ready to serve, remove the plastic wrap and sprinkle the sugar evenly over the surface of the top crêpe. Use a kitchen blowtorch tome lt the sugar until it dissolves and turns golden brown. It will set hard within a couple of minutes. (Note: only brûlée the sugar before serving as it will soften from the moisture in the crêpes and lose its signature hard crack quality over time.) Top with fresh flowers or fruit if desired.Use a sharp-bladed knife to slice and serve.