Place one crepe or pancake on a greased baking tray and spread with a little jam and sprinkle with chocolate. Place another pancake on top, spread with cream and sprinkle with some toasted almonds and raisins.
Continue building layers until the pancakes are used up. Leave the top pancake plain.
Beat egg whites to stiff peaks then add the sugar a little at a time, beating continually. Beat until the mixture is thick and glossy.
Cover the pancake stack completely with the meringue mixture.Sprinkle with flaked almonds.
Bake in a preheated very hot oven (220C - 425F) for 3 to 4 minutes until the meringue is slightly browned.