For the Crepe Cake:

Place all the liquid ingredients in a blender and mix on low - medium speed. If you don't have a blender just whisk by had until well combined. Add flour one cup at a time and mix/whisk until well combined. Place batter in the refrigerator for at least 1 hour.

Place an 8-inch non-stick pan on low heat and when hot and add a little butter to coat it (less than half of a tablespoon).

Pour ⅓ cup of crepe batter into the center of the pan and swirl to spread evenly. Cook for roughly 30 seconds or until the edges of the crepe appear loosened from the pan.

Flip the crepe and cook for another 10 seconds, until slightly golden brown.

Remove crepe and stack on a plate. Continue with the remaining batter and stack crepes on the plate.

When done cooking cover the crepes with a kitchen towel to avoid the edges from drying out.

For the Mascarpone Buttercream:

Place softened butter and mascarpone into the bowl of an electric stand mixer that has been fitted with the whisk attachment. Turn the mixer on a medium setting and cream until it smooth and combined, 2 - 3 minutes.

Add sugar, ½ a cup at a time. Add vanilla beans and a pinch of salt and whisk until well-incorporated.

If the frosting is too thick add heavy cream one tablespoon at a time until it has reached the desired consistency.

Refrigerate for 30 minutes before assembling the cake.

For the Chocolate Ganache:

Place the chocolate, corn syrup and butter in a medium bowl. Heat the cream in a small saucepan over medium heat until it just begins to boil. Remove from heat and pour over the chocolate. Let stand one minute, then stir until smooth. Cool to room temperature before assembling the cake.

Assemble the Cake:

Take one crepe from the stack, place on a flat surface, using a soup spoon, take 1 - 2 spoons of chocolate ganache, place it in the center of the crepe and coat it avoiding the edges, it should be covered in chocolate ½ inch from the edges.

In a line, place the strawberries in the middle of the crème on top of the chocolate ganache, from one edge to the other.

From your side, flip the bottom of the crepe to cover the strawberries, secure with your hand just where the strawberries are (like you would do when rolling sushi) and roll into a tube.

Place the filled crepe on the bottom of a glass baking pan, starting from one side, not the middle.

Repeat this technic with the rest of the crepes until the bottom of the pan is covered. This is your first layer.

Now, cover your crepe layer with a good amount of mascarpone buttercream, even it out. Start filling the rest of the crepes and stacking them on top of the cream, your second layer must be smaller than the first one, aiming for a pyramid.

Once you are done with your layers (you may have a few leftover crepes), I did three layers, you can aim for more, pour the leftover chocolate ganache on top of the cake.

Refrigerate the cake for at least 3-4 hours or overnight before serving.