For the crepes:
Place 5oz pancake mix, 15oz milk, 1.8oz eggs, and 1 tsp vanilla in a blender. Pulse until no lumps remain. Divide batter into 4 parts, color each part with coloring to make a teal, orange, pink, and purple batter. Cook crepes in a sprayed non-stick sauté pan, being very careful to keep layers extremely thin.
For the waffles:
Place 10oz pancake mix, 1.30oz yolks, 11.7oz milk, and 1.9oz oil in a bowl, whisk well to combine. In the bowl of a stand mixer fitted with the whip attachment, whip 2.25oz egg whites to stiff peaks. Fold whites into prepared batter and cook in waffle maker according to manufacturer’s instructions.
While waffle is still warm, place in holder and let cool. Melt coating chocolate and brush over exposed edges of waffle. Before chocolate sets, sprinkle with sprinkles.
Roll up crepes, cutting off top and bottom of rolls. Place 4 rolls in each waffle, place dollops of buttercream in the waffle, garnish with rock candy, cookies, and cotton candy and serve right away