Ingredients:

For the crepes:

• 8 cups (480 ml) whole milk

• 16 large eggs

• 4 Tablespoons melted butter

• 6 cups all-purpose flour

• 4 tablespoons (25 g) granulated sugar

• Pinch of salt

• Cooking oil or melted butter for greasing the pan

For the filling:

• 3 cups heavy cream

• 3/4 cup (93 g) powdered sugar

• 16 ounces cream cheese, softened

• 1 teaspoon vanilla extract

• 1/4 teaspoon salt

Instructions:

1. Make the crepes: In a blender, combine the milk, water, eggs, melted butter, vanilla extract, flour, sugar, and salt. Blend until smooth and no lumps remain. Let the batter rest for 30 minutes at room temperature.

2. Heat a pan over medium heat. Brush the pan with oil or melted butter. Pour about 1/4 cup of batter into the pan and swirl it to evenly coat the bottom. Cook for about 1-2 minutes, or until the edges are golden brown and the center is set. Flip the crepe and cook for 30 seconds more. Repeat with the remaining batter, making sure to grease the pan between each crepe.

3. Cool the crepes completely on a wire rack.

4. Make the filling: In a large bowl, using an electric mixer, whip the heavy cream and powdered sugar until stiff peaks form. In a separate bowl, beat the cream cheese, vanilla extract, and salt until smooth. Gently fold the whipped cream into the cream cheese mixture until just combined.

5. Assemble the cake: Place the first crepe on a serving platter. Spread a thin layer of filling over the top. Then add a layer of strawberry purée. Repeat with remaining crepes, making sure to end with a layer of filling.

6. Refrigerate the cake for at least 4 hours, or overnight, to allow the flavors to meld and the filling to set.

7. Before serving, dust the top of the cake with powdered sugar or garnish with fresh fruit, whipped cream, or lingonberries.