DIY COLORED SUGAR SPRINKLES

1. Add 2 tablespoons of sparkling or granulated sugar to each of the 3 plastic baggies. 
2. Then add 2-3 drops of yellow food coloring to the first baggie. Close the top and gently squish the food coloring into the sugar until fully saturated. Add more drops to deepen color to desired saturation. In another baggie, repeat with the green food coloring. And in the 3rd baggie, repeat with purple. If you don't have purple, add a combination of red and blue to make purple.
3. Leave colored sprinkle sugars in the baggies until ready to use.

BEST BASIC CREPES

1. Blend eggs, milk, sugar, and vanilla in a blender for a few minutes, until smooth and frothy. 
2. Add flour, cinnamon and salt, blend just to combine. Cover batter and chill at least 1 hour up to 2 days.
3. Heat a medium nonstick skillet over medium-high, then brush with melted butter. Ladle about ¼ cup of the batter into skillet and swirl to evenly coat bottom.
4. Cook the crepe until bubbles form on the surface and the edges are golden, lacy and crisp, about 3 minutes. 
5. Slide a spatula underneath the crepe to loosen and carefully flip over. Cook on the other side until a few brown spots appear, about 30 seconds to 1 minute, then transfer to a plate. 
6. Repeat with remaining butter and batter. Allow crepes to cool at room temperature.

MASCARPONE WHIPPED CREAM

1. Place the mascarpone cheese in the bowl of a stand mixer fitted with a whisk attachment, and whip on medium high for 1 minute. Slowly add heavy cream and sugar in the bowl and whip on medium high until it turns into light and fluffy, it should only take a minute or two. Fold in the cinnamon, and vanilla extract with a spatula.

WHIPPED CREAM

1. Pour the cold, heavy cream into the bowl of a stand mixer (preferably chilled). Slowly pour in the sugar and vanilla extract and whip on medium high speed until it turns light and fluffy, it should only take a minute or two. Chill until ready to use.

ASSEMBLING THE CREPE CAKE

1. On a cake stand or flat plate, begin by layering 1 crepe on the bottom. Then top with 2 heaping tablespoons of whipped mascarpone. Use a small spatula to spread the whipped mascarpone to the edges. Top with another crepe and repeat until the crepes and/or whipped mascarpone are all used up. You should have about 12 crepe layers. Hide the plastic Baby Jesus figurine somewhere between the layers.
2. Top with a big dollop of whipped cream and spread it evenly over the top of the cake. 
3. Sprinkle the purple, green and gold sparkling sugar sprinkles in stripes over the top of the whipped cream.
4. Serve immediately or chill in the fridge until ready to serve.