ngredients: 
3 eggs 

1 pinch of salt 

150 g of sugar 

100 g of melted butter

100 g of milk 

200 g of flour 

300 g of whipping cream 

3-6 tbsp of caramel condensed milk 

Roasted peanuts for decoration

Directions: 

1. Whisk eggs with sugar and salt, then add butter and milk. 

2. Stir in sifted flour. 

3. Cook pancakes in a hot pan until golden on both sides. 

4. Continue until you finish all of the batter. You should get about 10 pieces. 

5. Refine the edges with a knife. 

6. Whip the cream and stir in condensed milk. 

7. Assemble the dessert by layering pancakes and filling. 

8. Refrigerate for 4-6 hours. 

9. Use leftover filling to coat the entire cake. 

10. Decorate with roughly chopped roasted peanuts.