Step 1

Blend all the ingredients for the crepes together until combined, about 30 seconds, then transfer to a sealed container and refrigerate for an hour or up to overnight.

Step 2

When ready to make crepes, heat a 9 - 10" non-stick skillet or specialized crepe pan over medium-low heat. Lightly spray pan with oil then pour 1/3 cup of batter in the center of the pan. Use a crepe spreader to easily spread the batter in a circles until you have a thin pancake -or- if you don't have the tool rotate the pan in a circular motion so the batter rolls around and spreads to the outside of the pan into a thin pancake. Note: If the batter dances around when it hits the pan the pan is too hot. It's better to go slower at a lower temperature with crepes.

Step 3

Let the crepe cook until the top no longer looks wet and the edges are starting to curl up, about 2-3 minutes. Gently flip by loosening the edges of the crepe first then sliding the spatula under the crepe. Cook an additional 1 1/2 - 2 minutes, or until the bottom side is cooked. Repeat with the remaining batter, spraying the pan with oil between each crepe. Let the crepes cool to room temperature or wrap and store in the fridge until ready to use.

Step 4

To make the cream: blend all the ingredients in a blender until smooth and emulsified, about 30 seconds on high.

Step 5

Transfer to a sealed container and refrigerate until fully chilled. This will take several hours, or speed it up by using the freezer.

Step 6

Whisk to soft peaks using a balloon whisk on a stand mixer or handheld beaters. This will take about 3-5 minutes.

Step 7

Put the first crepe onto a cardboard round or a flat plate and then put about 3-4 tablespoons of whipped cream on the crepe. Use an offset spatula to spread to just before the edge of the crepe. Place a crepe on top and repeat with adding cream and crepes until you've used up all of your crepes.

Step 8

Spread a layer of cream on top and decorate as desired. Refrigerate the crepe cake for about 1 hour before slicing into and serving. Alternatively wait to decorate the top crepe and wrap the cake up and refrigerate overnight, decorating before serving.