Add Crepe ingredients (milk, flour, sugar and eggs) in a food processor and blitz until smooth.
Pour combined mixture through a Siv into a jar and store in the fridge for 30 minutes.
Using a pastry brush, coat a small frying pan with a thin layer of melted butter and set over a medium heat.
Spoon 2tbsp of Crepe batter into the frying pan and tilt/turn pan to ensure the batter spreads evenly across the surface.
Cook Crepe for roughly 1 minute, flip and cook for roughly 30 seconds on the second side. Remove from pan and set aside to cool.
Repeat from step 3 until all your batter has been used.
In a large mixing bowl, whip cream until it forms soft peaks.
Add caster sugar and vanilla essence, and continue to whip until cream can hold stiff peaks.
Place one Crepe on platter/plate or inside a tin if you wish to use a tin to construct a more compact/neatly edged cake. Apply a thin layer of cream to the top of the Crepe, place another Crepe ontop, and repeat. Continue to alternate between crepe and cream layer until you've run out of crepes, ensuring you leave the last crepe exposed (no cream layer on top)
Place cake in the refrigerator to set for 30 minutes, then serve.