Unwrap the candy canes and pulse in a food processor. To keep the cake crunchy, don't pulse it too finely. Set aside for later

Using a mixer, whip the heavy cream it forms a stiff peak

Add in vanilla and crushed candy canes and mix for a few more seconds

Set aside in the fridge to cool

Combine all the crepe ingredients and mix until smooth. It should be a thin pancake consistency. If it's not, add some water or milk.

In a small non-stick frying pan, add a little butter and adjust the stove to low heat.

When the pan is hot, add ¼ 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.

Repeat until all the batter has been used.

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

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

Turn off the heat

Add the chocolate 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! :)