Enjoy this gingerbread crepe cake now or freeze it until Christmas

Gingerbread crepe cake
Serves 16 Cooking 1 hr Prep 1 hr (+ cooling, overnight chilling and 30 mins resting time)
2 1/2 cups (625ml) milk
3 eggs
1 1/2 cups (225g) plain flour
1/4 cup (55g) caster sugar
1 1/2 tsp ground ginger
1/2 tsp ground cinnamon
40g butter, softened
500g sour cream
415ml thickened cream
Ginger caramel:
1 cup (220g) caster sugar
30g butter, chopped
185ml thickened cream
1/4 cup (55g) uncrystallised ginger, finely chopped
1. Combine the milk, eggs, flour, sugar, ginger and cinnamon in a blender and blend until smooth. Cover and place batter in the fridge for 30 mins to rest.
2. Heat a 20cm non-stick frying pan over medium heat. Brush base of pan with a little butter. Gently stir the batter to loosen. Pour 1/4 cup (60ml) batter into the pan, swirling to coat the base. Cook for 11/2 mins or until edges curl up slightly and are golden. Use a spatula to gently loosen the edges and turn the crepe over. Cook for 1 min or until bottom is light golden. Transfer to a large wire rack to cool. Repeat with the remaining batter, brushing the pan with butter as needed, until you have 15-17 crepes. (To freeze, stack the crepes and wrap in 2 layers of plastic wrap. Place in a large sealable freezer bag. Squeeze as much air from the bag as possible, then freeze for up to 2 months. Thaw overnight in the fridge before using.)
3. To make the ginger caramel, combine the sugar and ¼ cup (60ml) water in a medium saucepan over medium heat. Bring to a simmer and cook for 12 mins or until golden. Use a small pastry brush dipped in cold water to remove any crystals from around the edges. Remove from heat and add butter and cream (the mixture will spit). Stir to dissolve any lumps. Pour ½ cup (125ml) caramel into a small heatproof jug and reserve. Pour the remaining caramel into a heatproof bowl and stir in the ginger. Set aside to cool completely. Cover and place in the fridge for 24 hours or until chilled and thick. (If making ahead, the caramel portions will keep in the fridge for up to 1 week.)
4. Use an electric mixer to whisk sour cream and 300ml thickened cream in a large bowl until soft peaks form. Add the ginger caramel and whisk until firm peaks form. Place 1 crepe on a plate or cake stand and spread evenly with 1/4 cup (60ml) cream mixture. Top with another crepe and spread evenly with 1/4 cup (60ml) cream mixture. Repeat layering with remaining crepes and more cream mixture, finishing with a crepe. Cover remaining cream mixture and place in the fridge. Cover the crepe cake with plastic wrap and place in the fridge for 1 hour or overnight to chill.
5. Use an electric mixer to whisk the remaining cream mixture and thickened cream in a large bowl until soft peaks form. Spoon over the crepe cake. Transfer the reserved caramel to a microwave-safe bowl. Microwave on high (100%)*, in 30-second bursts, stirring, until runny. Drizzle over cake. Cut into wedges to serve.
Use it up: Chop leftover uncrystallised ginger and add it to our rainbow slaw.