Ingredients

for the crepe batter
4 large eggs
1 1/2 cups milk
1 cup water
2 cups flour
6 tbsp butter, melted

more butter, for the pan

for the whipped cream filling

1 pint heavy whipping cream
2 tbsp sugar
1 tsp vanilla

sugared cranberries, for garnish (optional)

Directions

In a high speed blender, combine all of the batter ingredients and blend until smooth. Place batter in the refrigerator for one hour.

Heat a 11-inch crepe pan or nonstick skillet over medium heat. Add a little bit of butter to the pan, swirling the butter around the pan until it is evenly coated. Scoop a little less than 1/2 cup of batter into the pan, and use a crepe spreader to swirl the batter until it is an even layer. Cook for 1 - 2 minutes on the first side or until golden brown, and then flip to the other side and cook for an additional 30 seconds - 1 minute. Set crepe aside on a plate to cool. Repeat with the rest of the batter until all the crepes are cooked. It should make about 18 - 20 crepes.

To make the whipped cream, combine all of the whipped cream ingredients in the bowl of a stand mixer fitted with the whisk attachment. Whisk just until the cream reaches stiff peaks.

To assemble the crepe cake, lay the first crepe on a cake stand or plate. Dollop about 1/4 cup of the whipped cream onto the top of the crepe and spread evenly. Repeat the layers with the remaining crepes and whipped cream.

Cover with plastic wrap and set in the refrigerator overnight to firm up. When ready to serve, garnish with more whipped cream and sugared cranberries, if desired.