1. Place all of the crepe ingredients in a blender or food processor, in the order listed. Blend on high just until all ingredients are incorporated and there are no visible lumps. Cover and refrigerate the batter for at least 30 minutes (or up to one day in advance).
2. When ready to make the crepes, remove the batter from the refrigerator. Heat a 9″ or 10″ skillet over medium heat, either spraying it with non-stick spray or adding a small dab of butter to melt. When the butter is melted, swirl it around to cover the pan. Working quickly, remove the pan from the heat with one hand, and in the other hand, using about 3 tbsp. or 1/4 cup of batter, empty the batter into the middle of the pan and swirl it around to thinly cover the entire surface. I promise, this’ll get easier the more you do it! Place the pan back on the heat source, and quickly scatter about 1 tsp of sprinkles all over the crepe. Cook the crepe until the edges are just golden, about 1 minute. Either with a quick flip of the wrist, or with a thin spatula, flip the crepe over and cook the other side for an additional 30 seconds or so. Flip the crepe onto a wire rack to cool and begin the next one. Do not stack them until they’re cooled!
3. When all of the crepes are cooked and completely cooled (the recipe makes about 15-20), stack the crepes and wrap them in plastic wrap, storing them in the refrigerator while you prepare the frosting.
4. Prepare the frosting: I highly suggest keeping a metal bowl and whisk attachment to your mixer in the fridge for a few hours before preparing the whipped cream. When ready to make the frosting, pour the heavy whipping cream into the metal bowl, and whip on high until it begins to thicken, about 2 minutes. Add in the powdered sugar, and food coloring (if using). Whip on high until stiff peaks begin to form. Store the frosting in the refrigerator before you begin assembling the cake.
5. Assemble the cake: Place one crepe in the middle of a cake stand or large plate. Add about 2 tbsp. of the prepared frosting to the middle, and spread it around evenly*. Place another crepe on top, and repeat, until all of the crepes are added. Cover the top with the remaining frosting and decorate it! The more sprinkles the better! Keep the cake in the fridge until an hour or so before serving.

Leftovers should be kept in the refrigerator, in an airtight container, where they’ll keep for 2-3 days. Crepes can also be made in advance and frozen, wrapped in plastic wrap for up to 2 months. Thaw the crepes in the fridge overnight before assembling the cake.