1. To make the crepe layers you will need a 9-inch round non-stick skillet with sloping sides (pretty much your standard skillet at home) and a spatula to flip the crepes. You will also need a medium sized bowl, a whisk and a 1/4 cup measure cup to portion the crepe batter.
2. First, warm the skillet over low heat and then turn it off. Add the butter to the skillet and just let the butter melt. Set aside.
3. Put the flour, salt and sugar in a bowl and whisk it to mix. Add the all the eggs and vanilla extract into the flour mixture and whisk it until smooth and no more lumps. In half cup increments, add the milk and whisk as you combine. This process will avoid lumps from forming in the batter.
4. Add the melted butter and whisk lightly to incorporate. Avoid creating bubbles in your mixture. You should have a crepe batter with the con-sistency almost like heavy cream and very runny. Your crepe batter is ready.
5. With the 9 inch skillet used earlier, run a paper towel to spread the melted butter on the pan’s surface. Place the skillet on the stove on slightly below medium heat. Make sure that the skillet gets hot. Once it’s ready, lift the preheated skillet from the stove with your left hand. Grab the 1/4 measure cup with your right hand, then scoop 1/4 cup-full crepe batter. Pour the batter on the upper left center of the skillet and swirl the batter to evenly spread it on the surface. Once it’s done, re-turn to the stove and allow the crepe batter to completely cook for about 1 minute or so, the top side has completely dried and the edge of the crepe turns pale golden color. Lift the crepe from the far side of skillet with a spaluta and flip to cook the other side. This will take about a minute or less. Once cooked, slice it into a plate and cover with kitchen towel. Repeat the process until all the crepe batter is used. You should have about 18-20 crepes. Allow the crepes to cool complete before you assemble the cake.
6. To Assemble The Cake: Prepare a 9-inch round serving plate. Whip the heavy cream sweetened with pow-dered sugar and vanilla extract until stiff peaks form. Place one crepe on the plate then top with 3 heaping tablespoons of whipped cream. Us-ing a flat spatula, spread the cream evenly on the surface of the crepe leaving about 1/2 inch from the edge of the crepe. Add just a small amount of cream if you have to but make sure the layer of cream should just cover the crepe with a very thin and even coat. Put another crepe on top the cream and press lightly mak-ing sure it’s even before you spread the next cream layer. Repeat the process of crepe-cream-crepe to build the layers ending with the last crepe on top the cream layer. Light-ly wrap the crepe cake with plastic wrap, air-tight and chill for at least 3-4 hours before serving.
7. To slice the cake, dip a serrated knife in very hot water, wipe it dry, then gently slice the cake from the center moving the knife downwards in a clean sweep. Repeat the process to cut into portions. Dust with extra powdered sugar before serving. Garnish with fresh berries.

Notes and Tips:
You can make 1/2 batch recipe if you wish to make a shorter Mille Crepe Cake. It’s easier to scoop the crepe batter if you transfer it in a smaller container.