In a medium mixing bowl gently scramble the eggs. Add milk to the eggs, and whisk well. Add a healthy pinch of salt.

Sift the flour into the mixture, whisking as you add. Once the flour is mixed in, stir in 4 tablespoons melted butter.

Cover and refrigerate overnight.

Remove from the fridge and whisk the batter as it will have separated a bit from sitting overnight.

Check the consistency of your batter - it should resemble half & half. If it is too thick, add a splash more milk and a dash of canola oil as needed, until you have reached the desired consistency. This is an eyeball measurement system. You want it to be thicker than non-fat milk, but not as thick as pancake batter.

Use your best non-stick frying pan to cook the crepes. Over medium/high heat, add a very small amount of canola oil to the frying pan, allowing it to get glossy. Then swirl the pan around so that the oil evenly coats the surface of the pan. You can use a paper towel here to wipe away excess oil and make sure the oil has coated the entire surface of the pan.

Pour 1/4 cup batter onto the hot pan, tilt the pan around in a circular motion so that the batter spreads evenly in a very thin layer.

Cook on medium high heat for 45-60 seconds. It is ready to flip once the edges begin to curl, and the cooked side shows small golden circles. Flip, and cook for an additional 30-60 seconds (until golden). Remove and cover until all of the batter is cooked. Makes about 24, 8" crepes.

Once the crepes have been cooked, place them in the fridge (or even briefly in the freezer) to cool completely.

Slice the strawberries into thin 1/8" slices removing the tops. Place the slices in a bowl and sprinkle with 1/2 cup granulated sugar, stir to coat evenly.

Let the strawberries soak in the sugar and prepare the whipped cream: In a large mixing bowl, combine heavy whipping cream and confectioners' sugar. Using the whipping attachment on your electric mixer, whip the cream until stiff peaks form.

On a cake stand or plate, place one crepe down in the center. Spread a thin, even layer of whipped cream (about 1/4 cup) to the entire crepe making sure to reach the edges of the crepe, add a few sliced strawberries in the same manner you would place pepperoni on a pizza. Top with a crepe, and repeat with another layer of cream and strawberries. Continue this process until you have reached your desired cake height, checking as you go that the layers are even and your crepe stack is straight.

To finish the cake, add a final layer of whipped cream and strawberries, and dust with confectioners' sugar. Place the cake in the fridge for 2-4 hours to allow the cream to set. Use a very sharp knife to cut the cake.