Chocolate crepe cake with Philadelphia and Oreo crumb

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1. Add the eggs, water, milk, flour, cocoa powder, sugar, salt, and vanilla to a blender and process until smooth. Add the salted butter and blend again for a few seconds. Let the batter rest for 15 minutes.
2. Preheat crepe pan. Pour ⅓ cup of batter into pan and swirl. Cook for about 1 minute on medium heat until the surface of the crepe looks dry, then flip and cook for another 15-30 seconds, then transfer to a plate. Repeat with remaining batter, stacking the crepes on top of each other.
3. In the bowl of a stand mixer fitted with the paddle or whisk attachment, or in a large mixing bowl using a handheld mixer, beat the cream cheese until smooth. Add the butter and mix for about 30 seconds to 1 minute until well combined.
4. Add the powdered sugar and vanilla extract and continue mixing until fully combined, stopping to scrape down the sides of the bowl as needed. Using a pallet knife, spread your filling onto each crepe layer.
5. Layer your crepes on top of each other to create as many layers as possible. In between each layer, I like to sprinkle the OREO Crumb to add texture to the dish.
6. To serve, cut slice of the crepe cake and place on a plate.