To make crepes, take
refined flour in a mixing bowl, add sugar and eggs and mix. Add milk and whisk till you get a smooth batter. Add almond essence and mix well.
Heat some butter in a
non-stick pan, pour a ladle of batter and rotate the pan so that the batter spreads evenly. When the underside is done, flip and cook the other side similarly. Make more crepes with the remaining batter. Keep the crepes on a plate.
Preheat oven to
Peel and slice the
banana, roughly chop strawberries, mulberries and kiwi.
Take sour cream,
orange juice, condensed milk and all the in another mixing bowl and mix well.
Place a round cookie
cutter over each crepe and cut out perfect roundels.
Grease a ring mould
from inside with butter and keep it on an ovenproof serving plate.
Place a crepe roundel
in it. Top it with the fruit mixture. Place another crepe roundel over the fruits and top it with some fruit mixture and finally top it with a third crepe roundel.
Keep the plate in the
preheated oven and bake for 15-20 minutes.
Bring the plate out,
gently lift the ring mould, dust with cocoa powder through a sieve on one half, arrange some fruit mixture on the other half. Drizzle some chocolate sauce on the plate around the crepe stack.
Put whipped cream in
a piping bag fitted with a star nozzle, and pipe a rosette on top of the crepe stack and serve.