The Chocolate Hazelnut Crêpe Cake (a.k.a. Mille Crêpes) is a decadent stack of whisper-thin crêpes layered with luscious chocolate hazelnut cream. Each bite is rich yet ethereally light, like tiramisu meets Nutella, perfect for a special celebration or romantic dessert.
In a blender or large bowl, combine flour, sugar, salt, eggs, milk, water, melted butter, and vanilla.
Blend or whisk until smooth and no lumps remain.
Cover and chill for 30–60 minutes to relax the gluten — this makes softer, more flexible crêpes.
Heat a nonstick or crêpe pan over medium heat. Lightly grease with butter.
Pour in about 1/4 cup of batter, swirling immediately to coat the pan in a thin layer.
Cook for 1–2 minutes until golden underneath, then flip and cook the other side briefly.
Stack cooked crêpes on a plate with parchment between layers to prevent sticking.
In a chilled bowl, whip the heavy cream to soft peaks.
In a separate bowl, mix mascarpone, hazelnut spread, vanilla, and salt until smooth.
Gently fold the whipped cream into the Nutella mixture until fully incorporated and fluffy.
Place one crêpe on a serving plate or cake stand.
Spread a heaping tablespoon of the chocolate hazelnut cream evenly across it.
Top with another crêpe and repeat, layering until you’ve used all crêpes (reserve a perfect one for the top).
Leave the top bare or finish with extra cream, toasted hazelnuts, or chocolate shavings.
Cover loosely with plastic wrap and chill for 2–4 hours to firm up and set the layers.
Slice with a sharp knife, wiping between cuts for clean layers.
Dust with cocoa powder or powdered sugar for a minimalist finish.
Serve with espresso, Amaretto, or a dollop of whipped cream.
Garnish each slice with a single hazelnut or gold leaf for dramatic flair.
8 servings