21/2 cups heavy whipping cream, divided
16 ounces mascarpone cheese, at room temperature
2 7.7-ounce jars chocolate hazelnut spread
3 packs Frieda’s French Style Crêpes (30 crêpes)
1 cup strawberries, sliced
1/4 cup hazelnuts, chopped
Using a handheld mixer, mix 2 cups of heavy cream, mascarpone, and hazelnut spread on medium speed until fully combined and smooth.
To assemble, turn over the package to use the last crêpe first, allowing each crêpe to remain as moist as possible while covered by a plastic divider.
Lay one crêpe on a cake plate and use an offset spatula to cover crepe with a thin layer of chocolate hazelnut mixture, about 3 tablespoons, leaving about 1/2-inch border. Cover with another crêpe and repeat for 30 layers.
Cover crêpe cake with plastic wrap and chill in the refrigerator for up to 8 hours.
When ready to serve, remove from refrigerator for at least 30 minutes to allow the cake to come to room temperature. Use a handheld or stand mixer, fitted with a whisk attachment, to whip cream on medium speed until stiff peaks form. Top crêpe cake with remaining whipped cream, sliced strawberries, and chopped hazelnuts.