Preparation time: 15 minutes
Baking time: 20 minutes

Our globe-trotter Jacline discovered this old recipe in the Patagonia Restaurant in Buenos Aires.

Making the crêpes

1. Mix the eggs with the melted butter; add the salt and just enough flour to make a non-sticky dough;
2. divide the dough into 13 small balls; roll each one out with a rolling pin;
3. place in a hot oven on a well-oiled baking sheet; remove after a few minutes, as soon as the pancakes come off the pan easily; watch carefully - the pancakes should stay white.

Assembling the millefeuille

1. Place one pancake on a serving plate; spread with some of the milk jam;
2. continue the process until all the pancakes and the milk jam have been used up;
3. sprinkle with icing sugar and serve immediately.