Melt the butter over a medium heat. In a large bowl, whisk the eggs with the melted butter, buttermilk and vanilla. Gradually whisk in the dry ingredients to form a smooth batter. Finally whisk in the milk.
In a separate bowl, mix all the Black Cherry Conserve with one or two tablespoons of the batter, then sieve the mixture.
Separate the remaining batter into 4 bowls. In the first, add 1-2 teaspoons of the sieved Black Cherry Conserve batter mix. Repeat this with bowls 2 and 3, adding more conserve batter each time, so you obtain 3 different shades. Leave the batter in the 4th bowl plain.
Heat a knob of butter in a crêpe pan. When the pan is hot, pour in a ladle of batter, then leave to cook for one minute. As soon as bubbles form on the surface, flip the crêpes and continue cooking for a few minutes until they are nicely browned.
Plate the crêpes, building up a pile, alternating the shades of pink, from the darkest to the lightest.
Serve with the remaining Black Cherry Conserve and fresh fruit.
