Add the plain flour in a bowl and make a well in the middle.
Add the eggs into the well and slowly whisk together.
Whilst whisking together, add in the milk as well.
Whisk until the mixture is smooth and its thin like single cream.
Leave the mixture to sit for 15-30 minutes or so.
Heat a crêpe pan on a medium heat - add in 1tsp of melted butter or sunflower oil and rub over the pan to grease it.
Add a small ladleful of pancake mixture into the pan and swirl until the base of the pan is coated evenly. Cook for 1-2 minutes or until the underside of the crêpe is golden, and then flip and cook the other side.
Remove from the pan, and add onto a warm plate to keep warm. As you go, stack the crêpes between layers of parchment paper to keep them separate.
For the Cheesecake filling, beat together your mascarpone and icing sugar until smooth. Briefly fold through the Bonne Maman Salted Caramel.
When serving, get a crêpe, and add one heaped tablespoon of cheesecake mix to it. Sprinkle over some crushed biscuits, and fold the crepe into a quarter shape. Add an extra drizzle of caramel and some crushed biscuits to serve, along with some delicious fresh berries.
You can switch the Mascarpone for any other cream cheeses.
This recipe is best served fresh.