In a medium saucepan, gently warm the whole milk and water over low heat until lukewarm, about 100ºF. In a blender, combine this warm mixture with large eggs, melted unsalted butter, all-purpose flour, granulated sugar, vanilla extract, and a pinch of salt. Blend until smooth and creamy. Let the batter rest in the fridge for at least 30 minutes to an hour.

Heat a non-stick skillet over medium-high heat and lightly grease it with cooking spray or a thin layer of melted butter. Pour 3-4 tablespoons of batter into the skillet, swiftly swirl to create a thin, even layer. Cook for about 45 seconds or until the edges lift and the surface appears set, then flip and cook for another 30-45 seconds until golden. Stack the crepes on a plate with parchment paper between them to prevent sticking while cooling.

In a chilled mixing bowl, whip the heavy cream with half of the powdered sugar until stiff peaks form. In another bowl, mix the mascarpone cheese with the remaining powdered sugar and a splash of vanilla extract, blending until smooth. Gently fold in the whipped cream with a spatula until just combined.

On a cake plate, start layering your Crepe Cake by placing a crepe down, then spreading a generous layer of the mascarpone filling on top. Repeat this process, alternating crepes and filling until all crepes and filling are used. End with a crepe layer.

Dust the top with powdered sugar before serving. Decorate with fresh strawberries or seasonal berries.