Crepes Cake with Pistachio Cream

Beat the eggs thoroughly, mix them together with the flour, then add the milk and melted butter and a pinch of salt, trying to avoid lumps forming. Leave to rest for 30 minutes.

Cook the crepes in a buttered pan until the mixture is used up.

Cream preparation:
Beat the eggs with the sugar. Add the flour, milk and vanillin.

Put on the heat and stir until the cream has thickened. Allow to cool, then add a jar of pistachio cream and two tablespoons of whipped cream.

For best results, the cream should be prepared a day in advance and kept in the refrigerator.

Now you can proceed to form layers until you run out of crepes, alternating cream and crepes.

The last layer should be garnished with chocolate curls, sprinkles and blackberries.