Bring the milk to a boil.

Add the stork bake and cinnamon quills and stir well.

Meanwhile, whisk together the eggs, sugar, corn flour, custard powder and flour together.

Remove the cinnamon quills from the milk then add 1 cup of the hot milk to the egg mixture while whisking continuously.

Add the egg mixture to the remaining hot milk and whisk well.

Allow mixture to thicken before removing from the heat.

In a mixing bowl, combine the flour, sugar and salt together.

In a separate container, whisk the melted Stork Bake, eggs, water and milk together.

Add the dry ingredients to the flour mixture and mix until just combined.

Allow the mixture to stand for at least 30 minutes.

Place a non-stick pan over medium heat and add a little Stork Bake to the pan.

Add a small amount of batter to the pan and swirl it around to ensure the pan is evenly coated with batter.

Once the edges begin to lift, flip the crêpe and cook until golden brown.

Repeat the process until all the batter has been used.

Place two pancakes on a cake stand as a base and spread a thin layer of the milk tart filling over the pancake.

Top the filling with one pancake and spread another thin layer of filling over the pancake.

Repeat the process until all the pancakes have been stacked.

Top the cake with a little extra milk tart filling and dust with cinnamon.