1-In a blender, add the crepe ingredients in this order: 1/2 cup warm water, 1 cup 2% milk, 4 large eggs, 4 tablespoons unsalted butter melted, 1 cup all-purpose flour, 2 tablespoons granulated sugar, and a pinch of salt. Blend until well combined, scraping the sides if needed.

2-Heat a medium 9-inch non-stick skillet over medium heat. Add a tiny dot of butter and spread to lightly coat the pan. When hot, pour in about 3 tablespoons of batter, swirling to evenly cover the bottom.

3-Cook for about 30 seconds per side or until lightly golden on both sides. Flip with a thin spatula and remove to a clean surface to cool before stacking.

4-Repeat to make 15 crepes, letting them cool fully to prevent sticking.

5-In a stand mixer with a whisk attachment, beat 1 cup softened unsalted butter and 12 ounces sweetened condensed milk on high speed for 7 minutes until whipped and lightened in color.

6-Add 8 ounces softened cream cheese one tablespoon at a time while mixing on medium-high speed. Continue beating for 3 minutes until smooth.

7-Add 2 teaspoons vanilla extract and whisk until fully incorporated. Some tiny lumps are fine for a great texture.

8-Once your crepes and frosting are ready, assembly is straightforward. Place the first crepe on a serving platter and spread about 3 tablespoons of frosting on top. Repeat to build 15 layers of crepes and frosting, then refrigerate for at least 6 hours or up to 2 days. Before serving, dust with powdered sugar and add fresh berries if desired. This step ensures the cake holds together well, making it easy for food enthusiasts to slice and enjoy.