For the crepes, add milk, flour, sugar, eggs and lavender essence to a food processor and blitz until smooth. Add the food colouring, then blitz again (you may want to start with fewer drops, then build up to the colour you want).
Pour combined mixture through a sieve into a jar and chill in the fridge for 30 minutes.
Using a pastry brush, coat a small frying pan with a thin layer of melted butter and set over a medium heat.
Spoon 2 tablespoons of crepe batter into the frying pan and tilt pan in a circular motion to ensure the batter spreads evenly across the surface.
Cook crepe for roughly 1 minute, flip and cook for roughly 30 seconds on the second side. Remove from pan and set aside to cool. Repeat until all your batter has been used.
For the filling, whip cream until it forms soft peaks. Add caster sugar and vanilla, and continue to whip until cream can hold stiff peaks.
Place one cooled crepe on a serving plate or inside a tin if you wish to use a tin to construct a more compact and neatly edged cake. Apply a thin layer of cream to the top of the crepe, place another crepe on top, and repeat. Continue to alternate between crepe and cream layer until you've run out of crepes, ensuring you leave the last crepe exposed (no cream layer on top).
Place cake in the fridge to set for 30 minutes to a few hours, then serve.