2 cups (473 ml) whole milk, ½ cup (118 ml) water, 4 large eggs, ¼ cup (57 g) unsalted butter, melted but not hot

1 ½ teaspoons vanilla extract, 2 cups (250 g) all-purpose flour, 2 Tablespoons (25 g) granulated sugar, Cooking oil or melted butter for cooking

1 ⅔ cups (400 ml) heavy cream, ¾ cups (93 g) powdered sugar, 8 oz (226 g) full-fat cream cheese, ½ teaspoon vanilla extract, ⅛ teaspoon salt


In a blender or food processor, combine the crepe ingredients in the order they are listed: milk, water, eggs,  butter, flour, sugar, and vanilla extract. Blend until smooth

Heat a medium non-stick skillet over medium heat. Grease the pan with a little cooking oil or melted butter.

Pour about 1/4 cup of batter into the center of the pan and swirl to coat the bottom of the pan. Cook for about 1-2 minutes per side, or until the crepe is golden brown and cooked through.

Repeat with the remaining batter, greasing the pan as needed. To make the filling, beat together the heavy cream and powdered sugar until soft peaks form.

In a separate bowl, beat together the cream cheese, vanilla extract, and salt until smooth. Gently fold the whipped cream into the cream cheese mixture until combined.

To assemble the crepe cake, place one crepe on a serving plate and spread with a thin layer of filling. Top with another crepe and repeat, until all of the crepes and filling have been used.

Refrigerate the cake for at least 2 hours before serving. This will help the cake to set and make it easier to cut.