Here's where I save you from lumpy disaster – throw everything in a blender. Seriously, that's it. Add your milk, water, eggs, flour, melted butter, sugar, vanilla, and salt to your blender and give it a good whirl for about 30 seconds.

Now here's the secret nobody tells you: let that batter rest. I know you're excited to start, but trust me on this. Cover it and pop it in the fridge for at least an hour. Overnight is even better. This little rest period lets the flour fully hydrate and the gluten relax, which means your crepes will be tender instead of rubbery.

Alright, this is where the fun begins. Heat your pan over medium heat – I use a 9-inch non-stick pan, and it's perfect. Add just a tiny bit of butter for the first crepe (after that, you won't need any more since there's butter in the batter).

Pour about 1/4 cup of batter into the pan and immediately start swirling it around. You want to coat the bottom evenly and quickly. The first crepe is always a throwaway – I call it the chef's snack. Don't worry if it's weird-looking or tears. By the third one, you'll be a pro.

Cook for about 30-45 seconds until the edges start to look dry and you can see the bottom is lightly golden. Flip it (I use a thin spatula and a little wrist action) and cook for another 20-30 seconds. Stack those beauties on a plate and keep going. You'll need about 20-25 crepes.

While your crepes cool (and yes, they need to cool completely), let's make that dreamy filling. In a large bowl, whip your heavy cream with half the powdered sugar until you get stiff peaks. Set that aside.

In another bowl, beat your softened cream cheese and mascarpone with the remaining powdered sugar and vanilla until it's smooth and fluffy. I usually use my hand mixer for this, but a whisk and some elbow grease work too.

Now for the magic moment – gently fold that whipped cream into the cream cheese mixture. Be gentle here; you want to keep all that air you just whipped in.

This is my favorite part – building the cake! Place your first crepe on your serving plate. Spread about 3 tablespoons of filling over it, going almost to the edges. Don't worry about being too precise; rustic charm is totally in.

Add another crepe, more filling, and keep going. As you build, you might notice the stack wanting to lean – just gently press down now and then to keep things even. I usually use 20-25 crepes total, which gives you that gorgeous tall cake everyone goes crazy for.

Here's the hardest part – you've got to refrigerate this baby for at least 4 hours before serving. I know, I know. But this chilling time is crucial. It lets the filling firm up and the crepes soften slightly, melding everything into one cohesive, sliceable cake. Overnight is even better if you can manage it.