I was inspired in trying this recipe after buying a crepe cake from Bugis+. It was light and fluffy, and not too sweet.

90g plain flour, sifted
1 tablespoon caster sugar
1/4 teaspoon salt
2 eggs
190ml milk
45g butter, melted and cool
200ml whipping cream
1/4 cup icing sugar, some for decoration
1/2 teaspoon vanilla essence
1 scoop apricot jam

1. Mix flour, sugar and salt.
2. Add eggs and half the milk in the centre.
3. Whisk in flour and make a batter.
4. Whisk in half the butter until smooth.
5. Add remaining milk and continue whisking until smooth.
6. Melt a little butter on a small frying pan over medium heat.
7. Ladle 4 tablespoons batter onto the pan, tilting pan in a circular manner so that base is covered.
8. Fry for 1 minute, gently loosen with a palette knife. Turn and cook for another 30-60 seconds.
9. Repeat and make additional crepes with remaining batter.
10. Leave crepes to cool.
11. Whisk whipping cream, icing sugar and vanilla essence until stiff.
12. Place 1 crepe on a plate and spread some cream over it, and top with a second crepe. Continue to layer until all crepes and cream are used up.
13. Decorate crepes by dusting icing sugar and serve with a scoop of apricot jam.