Instructions

1. Rainbow Mille Crepe Cake Instructions
2. Heat milk, cream and sugar on medium heat until sugar is fully dissolved. Take off heat immediately once sugar is dissolved, do not bring to a boil.
3. Allow milk and sugar mixture to come to room temperature.
4. Pour into blender.
5. Add egg, oil, cake flour into blender.
6. Blend until the mixture becomes homogeneous. A few pulses should do, do not over blend.
7. Pour equal amounts through a sieve into 6 mixing bowls. Each colour should yield 5 ultra-thin crepes.
8. Let rest for 1 hour or overnight.
9. Add the different food colours to each of the mixing bowls.
10. Immediately before cooking, add 1/2-2 teaspoons of water into one bowl of the crepe batter to thin it out.
11. Heat a pan on low-medium heat, using a pastry brush, coat pan generously with butter for the first crepe. Pan is ready when the butter sizzles as it hits the pan. 
12. Using a small ladel, pour batter onto pan, swirl the batter around until it coats the pan evenly.
13. Set timer for 3 minutes. Cook first side for approximately 2 minutes. The crepe will bubble up and once the sides can be picked up with a silicone tong without tearing, the crepe can be flipped with a flat spatula. It will look slightly golden.
14. Watch the second side closely. It will cook much faster, about 1 min. Remove from heat before it turns brown.
15. Place on cooling rack to cool before stacking on plate.
16. For subsequent crepes, coat the pan with a very small dab of butter and repeat steps #10-13.
17. Once all the crepes are finished (30 in total, 5 per colour), set them aside and prepare the cream filling of your choice. There are 2 to choose from below.
18. Vanilla Chantilly Cream Instructions (Filling Option #1)
19. Place a mixing bowl and beaters in the freezer to chill. It will help the cream whip better.
20. Place cream in the chilled mixing bowl, then beat on low speed until the beater starts leaving light tracks in the cream. Add icing sugar.
21. Increase speed to medium-high.
22. Before the cream becomes stiff, add vanilla extract and continue to beat.
23. Stop beating when the cream starts to get stiff and turns from glossy to matte. Do not over whip.
24. Once made, use for assembly immediately.
25. Spread a thin layer of cream in between each layer of crepe. 
26. Place in an air tight container and let set overnight. 
27. Cut into 8 slices. Enjoy!
28. Almond Coconut Cream Instructions (Filling Option #2)
29. Refrigerate can of coconut cream for a minimum of 12 hours.
30. Chill beaters and a mixing bowl in the fridge.
31. Flip can over and open with can opener.
32. Pour out the coconut juice/gel.
33. Scoop out the hardened white coconut cream and whip on low-medium speed until volume increases.
34. Stop when soft peaks form.
35. Before using for assembly, allow it to firm up some more by chilling in the fridge while you make the almond cream.
36. Place a mixing bowl and beaters in the freezer to chill. It will help the cream whip better.
37. Place cream in the chilled mixing bowl, then beat on low speed until the beater starts leaving light tracks in the cream. Add icing sugar.
38. Increase speed to medium-high.
39. Before the cream becomes stiff, add almond extract and continue to beat.
40. Stop beating when the cream starts to get stiff and turns from glossy to matte. Do not over whip.
41. Once made, use for assembly immediately.
42. Spread a thin layer of cream in between each layer of crepe, alternating between the coconut cream and almond cream.
43. Place in an air tight container and let set overnight. 
44. Cut into 8 slices. Enjoy!