For the batter mix together eggs and vanilla, whisk until combined. Add Milo drink, whisk again.
Mix flours with salt and add slowly while continue to whisk. Strain to remove any lumps. Chill batter in fridge for at least 8 hours.
Heat up a 20 cm diameter pan and brush with butter. Pour in less than 1/4 cup of batter and swirl it around the pan. Let it cook for a minute. If the crêpe is thin enough, no need to turn it.
Flip it on a cooling rack or plate. Repeat until no more batter is left.
For the filling use non-dairy whipping cream. It won’t melt at room temperature. Whip until doubled in size, slowly add 1/4 cup of Milo powder and continue whisking until very stiff.
Start layering the cake by using a crêpe as a base. Spread a layer of Milo cream on and place another crêpe on top. Continue until all crêpes and cream are stacked up.
Chill for 1 hour.
Heat up heavy cream in a pot until warm. Stir in Milo powder and whisk until powder is fully dissolved. Strain to remove lumps.
Slice and serve each piece with a drizzle of the sauce and some Milo nuggets. Dust with Milo powder.