How to make a crepe cake?

Recipe (For a 9-inch 30 layer cake)

Ingredients for the Crepe Batter
- 1/2 cup warm water
- 1 cup milk
- 4 eggs
- 4 Tbsp unsalted butter (melted)
- 1 cup all-purpose flour
- 2 Tbsp granulated sugar
- 1 pinch of salt
Ingredients for the Cream
- 1 cup(16 Tbsp) unsalted butter, softened at room temperature
- 12 oz can sweetened condensed milk
- 8 oz cream cheese, softened at room temperature
- 2 Tbsp vanilla extract
Instructions for Making crepes
- Add the crepe ingredients to a bowl in the order they are listed, blend until well combined
- Put the well-mixed batter in the fridge for about half an hour
- Heat a non-stick pan, add a tiny dot of butter and spread it around with a spatula
- Add about 3 Tbsp of batter to lightly coat the bottom of the pan, wait a minute or 2 until you are able to flip
- Remove from the pan and place it on a plate when cooked through
- Repeat the steps with the remaining batter
- Layer them when they are cooled
Instructions for Making cream
- Add butter and condensed milk in a bowl beat then with the whisk attachment on high speed for 7 minutes
- Add 8 oz of softened cream cheese, continue beating for 3 minutes or until no longer lumpy
- Add 2 Tbsp vanilla extract, whisk until well incorporated
Instructions for Assembling the Crepe Cake
- Place the first crepe layer, spread about 3 Tbsp cream on the layer
- Repeat the step for a total of 15 crepes & 15 layers of cream
- Refrigerated the cake for 6 hours