Mix all the dry ingredients in a bowl and make a hole in the middle.

Add the milk and eggs at the center and slowly incorporate the dry ingredients on the sides using a whisk. Finish by adding the butter in a thread while whisking.

Let rest for 30min in the fridge while we make the praline.

Put a bit of butter in a non-stick pan (I used one with 25cm diameter) and place on medium heat. Add about 1 ladel of dough on one side of the pan and then turn quickly it so it's vertical and the dough can cover the pan in a thin layer.

Then the edges become golden unstick a side and flip it using your hands. Let it cook for a minute on the other side and take it out.

Add a bit of sugar to the pan to make a thin layer. Put the pan on medium heat and as it melts add more sugar to the melted spots, also in a thin layer.

Let everything melt and only mix if necessary by moving the pan around. Once it has a light golden tone and everything is melted, add the almonds and mix in with a spatula.

Transfer it quickly to a silpat or baking paper and let cool completely. Remember that caramel is really dangerous so be really careful at all times and keep children away.

Chop the praline roughly and reserve a bit for garnishing on top. The rest goes to the food processor to get thinly chopped.

Whip the cream with the icing sugar until you have a smooth texture. Don't over mix it or it will go too hard or even tun into butter.

Use a dish or anything round to cut the crêpes to size with a sharp knife. Do one half at a time so you have a nice finish.

Make sure the crêpes are at room temperature before assembly so they don't melt the cream.

Spread thin layers of cream with the processed praline. On the last layer finish with cream, processed praline and the larger bits we chopped earlier.

Serve immediately or keep in the fridge for a maximum of 2 hours. As time goes by the caramel will begin to melt and stop being crunchy.