Place the flour in a mixing bowl and make a well in the centre. Add eggs, salt and sugar. Add a little bit of milk and whisk until smooth. Add the rest of the milk and whisk.

Rest batter for at least 2 hours in the fridge. Strain and add melted butter. Brush pan with butter and place over low heat. Make sure the pan is not smoking hot! Pour enough batter to coat the base in a thin layer. Cook for 30 secs on each side. Repeat stacking 10 crepes up.

In a mixing bowl, combine the cream and icing sugar and beat on medium to high speed until thick and stiff. Put in refrigerator to chill.

Using a spatula, spread the jam and Chantilly between the two crepes. Continue to do until 10 crepes are done. You can use a ring mould to help you. Dust the top with icing sugar and decorate with edible flowers.

Bon apetite!