Combine all crepes ingredients. Mix them well to get liquid batter.

Heat 9 inches nonstick skillet over medium heat.Lightly coat with vegetable oil or butter.

Add ¼ cup of batter and swirl to cover bottom of the skillet completely. Cook until underside of crepe is golden brown. It should take 2 minutes.

Loosen edge of crepe with rubber spatula and quickly flip using fingers or spatula.

Cook one minute and slide crepe out of skillet to the plate and repeat until you get 15 crepes.

Coat skillet with butter / oil when needed.

Once your crepes are done, leave them to cool. Meanwhile, make the filling.

Mix whipping cream until stiff peaks form.

Add vanilla extract, mascarpone, and powdered sugar to get smooth cream.

Place one crepe on the plate. Cover it with 2 table spoons of custard. Repeat it with 14 crepes and gently press each layer of crepes.  

Make sure you garnish every third layer of filling with sliced strawberries.

For the best results, leave the cake in the fridge overnight.

Once you decide to serve the cake, garnish the top with filling to stick the 15^th crepe on the top. If none of filling is left, no problem. Just brush the top with your favourite jam.

Once you settled your crepe on the top, add some strawberries and sprinkle with powdered sugar.

When you start slicing the cake, make sure your knife is wet or warmed up. That way you will get nicer cuts.

Enjoy mes amis!