Chocolate Candy Cane Mille Crepe Cake

Unwrap 16-20 candy canes and pulse in a food processor. To keep the cake crunchy, don't pulse it too finely. Set aside for later. You'll need to reserve ¼ cup of this for the cream, the rest will be used to sprinkle between crepe layers.

Using a mixer, whip 473 ml whipping cream until it forms a stiff peak

Add in 2 tablespoons vanilla extract and 1/4 cup crushed candy canes and mix for a few more seconds

Set aside in the fridge to cool

In a large bowl, whisk 2 large eggs, 3/4 cup milk, 3 tablespoons melted butter, 2 tablespoons vanilla extract and 1/2 cup water together and mix until smooth.

Then whisk in 3/4 cup flour, 1/4 cup cocoa powder and mix until the batter is smooth.

In a small non-stick frying pan, add a little butter and adjust the stove to low heat. The circumference size of the frying pan will be the size of the cake.

When the pan is hot, add 1/4 cup of batter (adjust this amount if you are using a larger frying pan) to the pan and swirl a thin circular layer around the bottom of the pan

Cook it for approximately 2 mins (or when the edges become light brown and start curling, then flip it and cook for another 1-2 minutes

Remove from pan and set it aside to let it cool.

Keep making crepes until all the batter has been used, and stack them up into one pile to keep them moist while they are cooling down.

Start with a crepe layer

Add a layer of cream

Add a layer of candy cane sugar

Repeat the layering. (If you prefer a less sweet cake, put candy cane sugar on every other layer, or every 3 layers instead.)

End the last layer with a crepe

Keep cake in the fridge for 30 mins to an hour to cool and set

At this point, you can serve the crepe cake as is, with a layer of whipped cream on top and a dusting of powdered sugar or crushed candy canes on top.

In a small pan, heat up 1 cup heavy cream until hot. Careful not to let it boil.

Turn off the heat

Add 255 g dark chocolate wafers or chips into the hot liquid and stir until it has melted

If the chocolate seems lumpy and not fully melted, turn the heat back on low for a few mins and keep stirring until it is smooth

Set aside for 5-10 mins to cool

Pour over the cooled cake. You may have to ladle some of the chocolate manually to cover the sides.

Set in the fridge to cool for 1 hour

Decorate and enjoy! :)