How to Make It
Make the crepes. Combine the first five ingredients in the bowl of a blender and blend until well combined. Refrigerate for at least one hour before using.
Divide batter between 3 bowls and add food coloring of your choice to each. If you don’t feel like coloring the batter, skip this step.
Heat a large nonstick skillet over medium heat. When heated add a little bit of fat to the pan, ¼ cup of the crepe batter and swirl quickly to spread the batter.
Cook for 1 minute on each side, remove from pan and reserve. Continue until all of the crepe batter has been used.
Make the whipped cream. Combine the heavy cream and sugar in the bowl of a stand mixer. Whip over high speed until stiff peaks.
Build the cake. Spread a thin layer of whipped cream over a crepe, cover with sprinkles and another crepe. Continue this layering process until all of the crepes have been used. Add a mound of whipped cream to the top and as many sprinkles as your heart desires.
Refrigerate for 20 minutes before serving.