Blend all-purpose flour, eggs, whole milk, water, salt, and butter, melted until smooth. Blend just until the batter is fully combined with no visible lumps.

Let the crepe batter rest at room temperature for 30 minutes. This resting time helps the flour hydrate for thinner crepes.

Heat whole milk until steaming but not boiling. Keep it hot so you can temper the yolks immediately.

Whisk egg yolks with granulated sugar and cornstarch until smooth and pale. Scrape the bowl so no cornstarch streaks remain.

Slowly temper the yolk mixture by whisking in a ladle of hot milk. Pour gradually to prevent the eggs from scrambling.

Cook the mixture over low heat, stirring constantly until thickened. Stop when it coats the back of a spoon and holds a clear line.

Cool the pastry cream by covering it with plastic wrap touching the surface. Refrigerate until set, so it layers neatly.

Heat a non-stick pan over medium heat and lightly prepare it if needed. Stir the batter before pouring so it stays evenly mixed.

Cook 20-25 very thin crepes, pouring a small amount of batter and swirling to coat the pan. Cook until edges look set and lightly golden, then flip to finish the second side.

Toss fresh strawberries, sliced with granulated sugar. Let them sit briefly so they begin releasing juices for easy layering.

Layer crepes with pastry cream and strawberries in a cake pan, starting and ending with a crepe. Press gently between layers for a tidy stack.

Refrigerate the assembled cake for 3 hours. The chilling time helps the crepes soften and the pastry cream set.

Slice the cake with a sharp knife and serve immediately. Top each slice with whipped cream for serving.