Make the Crepes

1. Add the milk, water, eggs, salt, melted butter, sugar, and flour to a blender (in the listed order). Blend the mixture on high speed for about 20 seconds, or until the batter is completely smooth.
2. Heat a 9-inch non-stick skillet or crepe pan over medium-high heat.
3. Pour about 3 tbsp of batter into the pan and quickly swirl the pan around to spread the batter into a thin, even layer.
4. Cook the crepe for about 1 minute until the edges start to curl and the bottom is lightly golden brown. Use a spatula to carefully flip the crepe over and cook for an additional 30 seconds on the other side, until lightly browned.
5. Transfer the cooked crepe to a plate and repeat the process with the remaining batter.

Assemble the Crepe Cake

1. To assemble the cake, place one crepe on a cake stand or serving platter. Spread a thin layer of diplomat cream over the crepe. Repeat with remaining crepes and diplomat cream, ending with a crepe on top.
2. Refrigerate for at least 1 hour before serving.
3. Garnish with fresh berries before serving.