Combine milk, flour, cornstarch, sugar, eggs, and melted butter in a blender or food processor and blend until smooth.

Pour the mixture through a fine-meshed sieve into a large bowl.  Let sit for 15 minutes.

Heat a little vegetable oil or a small amount of butter in a medium nonstick skillet over medium or medium-low heat.  Wipe any excess oil with a paper towel.

Pour 1/4 cup of batter, swirling the crepe batter to coat the bottom of the pan.

Heat gently until the surface becomes matte and small air bubbles appear, roughly 1-2 minutes.  Flip with a spatula and cook 30 more seconds until golden brown.

Repeat with remaining batter.

​Allow all crepes to come to room temperature before proceeding.

You can prepare the crepes a day ahead.  Layer with parchment paper and wrap tightly in plastic wrap.  Store in refrigerator.

In the bowl of a stand mixer using the whip attachment, or in a medium bowl using a hand mixer, beat the cream and sugar on medium speed until stiff peaks form.

Thinly slice the strawberries using a mandoline or a sharp paring knife, saving 2-3 of the best-looking fruits to put on top of the cake.

Place the first crepe on your serving plate.  Spread a thin layer of cream filling over the top of the crepe.  Add the next crepe on top of that.  Continue until you have assembled four layers of crepes, then top the next crepe with whipped cream and thinly sliced strawberries, arranging the strawberries to cover as much of the crepe surface as possible.  Repeat, adding a layer of strawberries after four whipped cream only crepe layers.  Continue to layer crepes until all of the crepes have been used.  Decorate the top of the crepe stack with more fluffy whipped cream and whole strawberries, or thinly sliced strawberries.  For a more formal look, you can trim the edge of the crepe cake with a sharp knife, or you can leave the ruffly edges for a more rustic look for your beautiful cake.