Blend the crepe batter

• Add the flour, milk, eggs, granulated sugar, melted butter and vanilla extract to a blender.
• Add a little yellow food coloring to tint the batter.
• Blend until completely smooth.

Chill the batter

• Cover the batter and let it rest in the refrigerator so the bubbles settle.

Cook the crepes

• Heat a lightly greased frying pan over medium heat.
• Pour a thin layer of batter into the pan and swirl to spread it evenly.
• Cook each crepe until set and lightly golden, then flip and cook the other side; repeat with the remaining batter and let the crepes cool.

Whip the cream

• Pour the cold whipping cream into a bowl and add the powdered sugar.
• Whip until stiff peaks form.
• Tint the cream with blue and purple food coloring, adjusting until you get the desired shade.

Assemble the cake

• Place a crepe on a plate and spread a thin layer of colored cream over it.
• Stack the remaining crepes, spreading cream between each layer.
• Finish with a layer of cream on top.

Chill before serving

• Cover the cake and refrigerate it so it sets before cutting.