500 ml milk
250 g flour
50 g beetroot juice
50 g sugar
30 g lemon zest
3 eggs
Pinch of salt

For the cream filling
300 g heavy cream
125 g sugar
100 g cream cheese
Pinch of vanilla sugar

Raspberries and chocolate for decor
Prepare the crepe batter. In a mixing bowl, beat the eggs, two tablespoons of sugar, and a bit of salt. Add the flour. Add milk, continually stirring, then add in the orange zest and beetroot juice. Fry crepes at around 15 cm in diameter.
Prepare the filling. Add one tablespoon of sugar and 100 g of heavy cream to cream cheese. Beat until uniform. In another bowl, beat 200 g heavy cream, 100 g sugar, and vanilla sugar. Mix the two together and stir. Stack the crepes with filling in the middle. Decorate with raspberries, chocolate hearts and sprinkles.