Recipe adapted from Ricardo Cuisine
Sift flour, powdered sugar, baking powder, and salt into a bowl.
Add in eggs, vanilla extract, and 1 cup milk into the flour mixture and combine until smooth. Gradually mix in the rest of the milk.
Heat up a 6-inch pan coated with butter on medium heat. Add 1/4 cup of batter and swirl the pan so the batter thinly coats the pan. Repeat until you finish the batter or reach 20 crepes while recoating the pan with butter every 2-3 crepes.
Tip: You gotta act fast! Hold the pan away from the stove when pouring in batter so it doesn't solidify as quickly.
Leave crepes on the side the cool.
Mix the powdered sugar with mascarpone cheese.
Add whipping cream and whisk until the cream forms stiff peaks.
On a baking sheet, put one piece of crepe followed by a layer of cream filling. Repeat until you finish all the crepes or until you reach your desired height.
Refrigerate the cake for two hours until firm.
Finish it off with a dusting of powdered sugar!