Make the crepes, stacking them on a plate as they finish cooking.
Allow the crepes to cool completely at room temperature or in the refrigerator.
When the crepes are cooled, use the whisk attachment on your mixer to whip the cream until it's light and fluffy.
Gently fold in the chocolate hazelnut spread.
Place one crepe on a large plate, serving platter, or cake stand.
Top with about 3 tablespoons of the chocolate whipped cream filling, spreading evenly over the crepe, almost to the edge.
Stack a second crepe on top of the first.
Continue to stack layers of crepes and whipped cream until all of the crepes are used.
Cover the finished crepe cake and refrigerate for at least two hours or overnight.
Top with whatever toppings you desire, slice, and serve.
Notes
Making ahead: The crepes can be made up to two days in advance. Store them, covered, in the fridge. You can also make the crepe cake up to one day ahead of time.
Don’t skip the chilling step before slicing and serving. The layers will slip and slide all over the place if you don’t give them time to chill and set.
You can buy premade chocolate hazelnut spread, or make your own.