crêpe cake

put 3/4 cup warm water, 1 1/2 cup milk, 6 eggs, 6 tablespoon melted butter, 1 1/2 cup all purpose flour, 3 tablespoon granulated sugar, and 1/8 teaspoon salt into a blender and blend until well-combined

heat a 9-inch non-stick pan over medium heat

lightly coat pan with butter

for each crêpe:

• add enough batter to lightly coat the pan and spread evenly
• cook for ~30 seconds on each side

set aside to cool to room temperature

beat 16 tablespoon softened butter and 1 1/2 cup sweetened condensed milk using the stand mixer with a wire whip attachment until it looks whipped and light in color

beat in 8 ounce softened cream cheese in ~1 tablespoon increments for ~3 minutes or until it is no longer lumpy

beat in 2 teaspoon vanilla extract until well incorporated and smooth

spread ~1 1/2 tablespoon frosting on the base of a serving plate

place first crêpe on top

for each crêpe or until the desired height is reached:

• spread ~3 tablespoon of frosting on top of the previous crêpe
• place crêpe on top

spread ~1 1/2 tablespoon frosting on top of the topmost crêpe

refrigerate cake for ~6 hours or until frosting has solidified

decorate with blueberries, raspberries, and powdered sugar