Candy Cane Crepe Cake

Place all of the ingredients needed for the crepes into a blender. If your blender is smaller, split the recipe in half and prepare twice.

Blend ingredients until smooth and clump free. If you don't have a blender you first whisk all the liquid ingredients together and then gradually add in the flour, whisking until no clumps remain.

Preheat a 9-inch non-stick crepe pan or frying pan over medium heat and set an extra plate aside to stack finished crepes

Add 1/4 cup crepe batter into the center and tilt the pan to spread the batter evenly to the edges using a circular motion

Once the edges of the crepe turn golden, use a rubber spatula to flip the crepe over cooking about 30 seconds on the second side

Stack ready crepes onto the prepared plate and allow them to cool completely before assembling the cake

While the crepes cool prepare the filling

Place cream, vanilla and peppermint extracts in the mixing bowl, then beat on low speed until the beater starts leaving light tracks in the cream. Add powdered sugar in parts to desired sweetness.

Increase speed to medium-high.

Stop beating when the cream starts to get stiff and turns from glossy to matte. Do not over whip.

Line an 8-inch springform pan with parchment paper. Drop a crepe into the pan first, followed by 1/4 cup of filling.

Spread the filling evenly to the edges and continue with remaining crepes and filling, reserving enough to frost the top after its chilled in the fridge

Leave the last crepe with no filling on top

Cover the crepe cake with plastic wrap and refrigerate overnight

Once the cake is set, invert the cake onto a cake platter. Remove the spring form pan and then frost the top with remaining peppermint chantilly cream and decorate with crushed candy canes or sprinkles

Remove cake about 30 minutes prior to serving; otherwise, keep refrigerated