1. For the Crepes: We recommend making the crepe batter in a blender, but you can also just whisk it. To a bowl or blender, add in 6 Tbsp. melted butter, 2 cups all-purpose flour, 1/4 cup white sugar, 1/4 tsp. salt, 2 cups milk, 1/2 cup water, 4 large eggs, and 2 tsp. vanilla extract. Blend or whisk until no lumps remain and the batter is smooth.

2. Heat up an 8-inch pan over medium heat, and add a bit of butter. Let that melt, then pour on about 3-4 Tbsp. of batter. Quickly swirl the pan so the batter coats the whole pan. Let that cook for about 1 minute, flip the crepe then let that cook for another minute. Repeat with the rest. You should have about 25 crepes in all. Set aside.

3. For the Cream Filling: To a small bowl, with a fork mix together 4 tsp. warm water and 4 tsp. espresso powder. Set that aside to cool. Now, with a hand mixer, beat 3 cups of heavy cream until stiff peaks. In a separate bowl, beat together 16 oz. mascarpone, 2 cups powdered sugar, 2 tsp. vanilla extract, and the espresso. Now with a spatula, fold in the whipped cream.

4. To Assemble: To a cake stand, place on one crepe, then add a dollop of the cream and smooth it out. Sift on a light sprinkle of cocoa powder, and repeat until the cake is done, finishing it with a crepe. Chill in the fridge.

5. For the Whipped Cream Topping: With a hand mixer, beat together 1/2 cup heavy cream and 2 Tbsp. powdered sugar. Beat until stiff peaks form.

6. Remove the cake from the fridge and pipe on dollops of the cream. Finish with a dusting of cocoa powder.

7. Slice and enjoy!