Melt the butter in a bowl suspended over a pan of hot water. Sift the cake flour into another bowl.

Make a well in the center of the flour, and break the eggs into it.

Add the granulated sugar too, and mix well with a whisk.

Add the milk little by little as you keep mixing.

Add the cream and melted butter, and mix in.

Strain it through a sieve. (Be sure to do this.)

Cover with plastic wrap, and leave to rest at room temperature for 1 to 2 hours. (Rest in the refrigerator during the summer.)

Heat up a frying pan. Cover with a thin film of oil using a piece of paper towel soaked in oil.

Mix up the batter again just before you start cooking it.

Heat the frying pan over medium heat, and add about 2 ladles of batter.

When it has browned, flip it over using a palette knife.

To use this for a layered crepe, you can cut the crepes in half or even quarters and stack those since 10 to 12 sheets of crepe will be stacked together.

Spread whipped cream between the crepes.

It's hard to cut, so I recommend freezing them halfway and slicing.

To make a rolled crepe...pipe out the cream filling as shown in the photo. (I used a tiramisu-flavored cream here.)

Fold the crepe over, and roll it up.

Done!

You can wrap the rolled crepe individually in cellophane, and gift them.