Combine the eggs, sugar, salt, and half the milk. Mix in flour until it is smooth and without clumps. Add the rest of the milk with a little water and stir thoroughly. Melt the butter and stir it in.

Preheat a skillet to medium heat and melt a little butter in it (enough to cover the skillet's surface fairly well). Ladle in enough of the batter to thinly cover the skillet, and tilt/rotate the skillet to spread the batter evenly across the entire surface. Slide a knife (or rubber spatula if you don't want to scratch the pan) under the crepe and around the edges frequently to prevent it from sticking. When the bottom of the pancake is a nice light brown color, flip the pancake.

When the other side is cooked (because it was not cooked on butter, it will look different from the first side, but it should be obvious when it's done), move it to a plate and butter the skillet again, and continue to make crepes. If the temperature gets too hot, turn down when necessary. Stack the finished pancakes on top of each other on the plate. When you're out of batter, or when you've had enough, you can stop. Let the pancakes cool while you make the syrup.

Brew a very strong cup of chamomile tea, 1 tbsp. tea in 8 oz. water. Combine the tea and sugar in a small saucepan and bring to a boil, stirring constantly until the sugar is dissolved. Remove from heat and let cool.

While the syrup is cooling, whip the cream with a whisk or electric mixer.

Take out the pancakes, whipped cream, chamomile syrup, a plate, and assorted decorations. Put a pancake onto the plate and slather with whipped cream. Stack another pancake on top of this one and pour chamomile syrup onto it. Continue alternating in this way until you run out of pancakes. If your stack begins to lean, insert a strawberry, piece of fruit, or whatever you're using every few pancakes for structural support and tastiness. Slather the final pancake with whipped cream and arrange your decorations on top, brushing the chamomile flowers onto it to cover it with a nice gold powder.