In a bowl, combine flour, pudding mix, granulated sugar, vanilla sugar, salt, two and a half cups milk, and oil with a hand mixer until completely smooth (no lumps).

The batter should have a runny consistency. If it’s too thick, add remaining 1/2 cup milk. Set aside.

In a bowl, mix farmer cheese, sour cream, confectioners’ sugar, and vanilla sugar with a hand mixer until smooth. Taste and add more confectioners’ sugar if desired. Set aside.

Heat a nine-inch nonstick pan over medium heat. Pour 1/4–1/2 cup batter in the center of the pan and swirl gently so the batter reaches the edges. (The thinner the crepes, the better, so start with 1/4 cup and increase the amount of batter per crepe only if it isn’t enough to cover the bottom of the pan.)

Cook until the surface of the crepe bubbles and the bottom is golden brown, about one to two minutes. Flip and cook the second side about one minute, until the edges start to crisp slightly.

Transfer crepe to a plate and repeat with remaining batter.

Stack the crepes on top of each other evenly and slice in half down the center. You will have two stacks in the shape of half-moons.

Place one stack on top of the other, lining them up evenly. Again, slice in half down the center. You will now have one stack of pieces with straight edges and one stack of pieces that have one rounded side.

Take one piece from each stack and lay them on your work surface, overlapping them by a few inches to create a single strip. Use a dab of the cheese filling to connect them, and spread the filling down the length of the strip.

Place three to four strawberry slices, spaced out, along the strip. Part of the strawberry should stick out over the top of the strip.

Take a second piece from each pile, connect them with a dab of filling, and spread with filling. Do not add strawberry slices to this strip.

Roll up the strip with the strawberries. Place it at one end of the second strip (without strawberries) and roll them up together.

Repeat with the rest of the strips, preparing two long strips per layer (one with strawberries and one without), building the cake by rolling it over each additional pair of strips. Alternate strips with berries followed by strips without so the cake is balanced and fruit is distributed evenly.

Once the cake is too large to roll, place it on a serving platter. Gently place remaining strips around the outside of the cake, pressing to connect them.

Refrigerate 15–30 minutes to set.