Chocolate Hazelnut Crepe Cake
2 cups heavy whipping cream, chilled
1 1/2 cup plus 1/2 cup chocolate hazelnut spread (such as Nutella), room temperature
2 packages of Frieda’s French Style Crêpes
Optional garnish: Toasted, whole hazelnuts
With an electric mixer, whip heavy whipping cream until soft peaks are formed. In a heatproof bowl, melt 1-1/2 cups chocolate hazelnut spread in 20-second intervals, stirring until very easy to spread. On a cake plate, begin laying 1 crepe, then spread a thin layer of chocolate hazelnut spread, and whipped cream. Repeat to desired height (at least 15 crepes). Melt the additional 1/2 cup chocolate hazelnut spread, and spread it on top layer. Garnish with toasted, whole hazelnuts. Refrigerate until firm or at least 1 hour.
Add a layer of thinly sliced fresh strawberries and/or banana after chocolate hazelnut spread, then top with whipped cream.