METHOD

1. Melt the butter, set aside
2. Place the flour in a bowl and whisk in the eggs and the milk until well combined
3. Stir in the melted butter and place the batter into a jug for easy pouring
4. Heat your crêpe pan or frying pan with a little melted butter and pour in enough batter to just thinly coat the base of the pan
5. Swirl the batter around the pan until all evenly coated, once cooked on one side flip to finish cooking the other side, each crêpe should only take a minute or two to make, remove into a plate
6. Continue cooking until all batter is used up and you have a stack of crêpes ready to fill
7. Once all crêpes are cooled, start by placing the first crêpe on your cake plate, spread a thin layer of chocolate spread on top, if the sauce is too thick to spread then just microwave for a few seconds
8. Place another crêpe on top and repeat this process until all crêpes are stacked with chocolate in between
9. At this point you can carefully cut around the edge of the cake with a very sharp knife to give you a cleaner edge
10. Finally cover the sides and top of the cake in chocolate spread using a spatula and refrigerate
11. Remove from the fridge 1 hour before serving to bring to room temperature 
12. Slice and serve drizzled with your favourite caramel sauce