nutella crepe cake

So... this may or may not make me a certified evil genius and/or diet wrecker. I may or may not care. This cake is sheer perfection, you guys! I truly don't know how else to describe it. Thin, chewy, buttery crepes stacked and layered with nutella whipped cream. NUTELLA.WHIPPED.CREAM. Do you see this right now?! This will without a doubt go down as one of the most legendary creations to ever come out of my kitchen. No lie. This is no bake {although a wee bit of cooking is required}, surprisingly easy, and ridiculously delicious. You may or may not need to make this immediately.

The reason this crepe cake is so fabulous is that A, it involves crepes; B, it allows your crepes to be totally ugly and kinda look like tortillas; and C, it involves Nutella. Because, I mean, really. Do we need another reason? I absolutely love that while a 10 layer cake would be obnoxious, a 10 layer crepe cake is actually quite perfect. Tall enough to be indulgent but not enough to be diabetes-inducing. The whipped cream is so good it can {and should} be eaten with a spoon, and when it's generously slathered on layer upon layer of crepe, there are no words. You need to experience this to understand. The cake is a great make-ahead dessert, and it truly gives you a lot of wow-factor for a mediocre amount of work. Perfection!

Nutella Crepe Cake
Yields: one 9-10 layer cake

1 cup all-purpose flour
2 eggs
½ cup milk
½ cup water
pinch of salt
1 tablespoon sugar
⅔ tablespoon unsalted butter {more or less as needed}
1 pint heavy whipping cream
¼ cup Nutella, plus more for garnish

In a medium bowl, whisk together the flour, salt, and sugar. Add in the eggs, milk, and water, and whisk vigorously until well-combined. Refrigerate for 30 minutes or more. When ready, heat up a crepe pan {or any other shallow frying pan}, and coat lightly with butter. Ladle in some crepe batter, just enough to coat the pan well, and cook for a couple of minutes, until it starts to turn golden brown and fragrant, with a few darker spots. Flip, and cook for another minute or so. Repeat with all of the crepe batter. You should end up with 9 or 10 crepes, but more or less is totally fine. Let cool completely before assembly.
In the bowl of a stand mixer fitted with the whisk attachment, beat the heavy cream until stiff, fluffy peaks form. Remove the bowl from the mixer, add in some of the Nutella, and fold it into the whipped cream using a spatula. Add in the rest, and fold again. 
Place a crepe on a large serving platter, and top with a bit of the Nutella whipped cream, spreading it thickly all the way to the edges. Repeat with all layers, trying to save a bit of extra whipped cream for the top layer. Once assembled, drizzle the top with additional Nutella. Refrigerate for 30 minutes or more, until ready to serve. Enjoy!