Layered Pancake Torte - Gluten free

I made this torte for my husband's birthday party and it disappeared quickly ..  A dessert that is not too sweet . 

Layers 

• 4 eggs 
• 3/4 cup milk 
• 1/4 cup water 
• 1 teaspoon vanilla
• 1/3 cup sugar 
• 3/4 cup Julie's Flour mix 
• 1/2 teaspoon xanthan gum 
• 1/8 teaspoon salt 
• (butter for frying) 

Filling 

• 2 cups whipping cream 
• 1 cup fresh raspberries 
• 1/2 cup sugar 
• 2 teaspoons vanilla instant pudding

Glaze 

• 1/2 cup water 
• 1 teaspoon cornstarch 
• 1/3 cup sugar 
• 10 raspberries 

1. Place all ingredients for the layers in a bowl or large measuring cup and whisk briskly until perfectly smooth 
2. Make crepes with the batter .... Heat a skillet on stove element, rub a piece of butter over the bottom,  holding the pan in your hand, pour just enough batter into the skillet, turning it to allow batter to freely cover bottom of pan,  place back on element and let it cook until bottom is golden brown, flip the crepe/pancake and cook the other side ...  pile cooked crepes onto a plate and let cool 
3. Put whipping cream, raspberries , sugar and vanilla pudding powder onto bowl of stand mixer and beat until thick 
4. Put the crepes together with the whipped cream/raspberry filling 
5. Spread filling over the top of the last crepe 
6. Cook glaze until thickened and clear -- pour through a fine sieve
7. Decorate the top with fresh raspberries and drizzle the glaze over the berries (if desired use glaze to drizzle over each serving piece and/or plate)
8. Let sit in fridge for several hours before serving. 

NOTE - if you want to make this a non-gluten-free recipe just use a wheat-flour based crepe recipe for the layers.