This recipe makes about 20 crepes of about 9 inches each.

Place the whole milk and water in the microwave and heat up until lukewarm, about 100ºF.

Add the eggs to a blender, blend for a few seconds.

Add the water, milk, melted butter, flour, sugar, vanilla, and salt to the blender.

Blend until well combined.

Scrape the sides of the blender and blend for a few more seconds.

Cover the batter and place it in the fridge to rest for at least 30 minutes, and up to 2 days.

Resting the batter will prevent the crepes from tearing when cooking.

To cook the crepes, use a 9” or 8” non-stick pan.

Heat over medium or medium high heat. You will have to control the heat during the frying process, to ensure the heat isn’t too high, or too low.

Spread a tiny bit of butter on the hot pan, or spray with a very little coating of oil.

Pour about 3 to 4 tablespoons of batter in the center of the pan, swirling it around to spread the batter on an even layer. Work quickly, because the batter will start to set quickly in the pan.

Once the crepe is cooked on the bottom, use a spatula to flip it.

Fry each crepe about 30 seconds to 45 seconds per side, until set and lightly golden.

Place the crepe on a tray lined with parchment paper.

You can stack the crepes right on top of each other.

You can assemble the cake as soon as the crepes cool down, or you can wrap them in the parchment, and then in plastic wrap, and place in an air tight container in the fridge until ready to use. The crepes can last for up to 4 days in the fridge, or frozen for up to 2 months.

Place the heavy whipping cream in a large bowl, and add half of the powdered sugar in.

Whip with a mixer until the cream comes to stiff peaks, which should take about 3 to 4 minutes at medium speed.

Set aside.

Add the mascarpone cream to another bowl. Add the remaining powdered sugar, and the vanilla bean seeds, or vanilla extract.

Beat on medium-low speed for 30 seconds, until incorporated.

Add half of the whipped cream to the mascarpone mixture.

Fold to combine.

Add the remaining whipped cream and fold.

Place a crepe on top of a cake plate.

Add about 1 to 1.5 tbsp of filling to the crepe, spread it out with a spatula on an even layer.

Top with another crepe.

Repeat alternating the mascarpone filling and crepes until you have used them all.

Beat the whipping cream with a mixer for 2 to 3 minutes, until stiff peaks form. Place the whipped cream in a piping bag fitted with the tip of your choice, I used a 2D.

Pipe the whipped cream around the edges of the cake, and top with strawberries or other berries.

Sprinkle with powdered sugar, slice and serve.

Store the cake in the fridge, in an air tight container, for up to 4 days.