Crepes go well with anything, but nothing tops this layered Nutella and whip cream crepes cake. 

Part 1: preparing the crepes.

• 1 cup (25o ml) unbleached all-purpose flour
• 2 tablespoons (30 ml) sugar
• 1 pinch salt
• 2 eggs
• 1 1/2 cups (375 ml) milk
• 1/2 teaspoon (2.5 ml) vanilla extract
• 1 tablespoon (15 ml) unsalted butter, melted

1. In a bowl, combine flour, sugar and salt. Add eggs, milk, vanilla, and stir with a whisk until smooth. Whisk in melted butter.
2. Preheat a 23-cm (9-inch) non-stick skillet over medium heat. When the skillet is hot, brush with butter.
3. For each crepe, pour about 45 ml (3 tablespoons) of batter in the centre of the skillet. Tilt skillet to spread batter evenly until it covers the entire bottom of the skillet. When the edge peels off easily and begins to brown, it’s time to flip the crepe with a spatula. Continue cooking for about 10 seconds and then remove from skillet.
4. Place cooked crepes on a plate as you go. When finished, put the plate of cooked crepes in the fridge.

Step 2: Assembly 

1. Whip a 250 mL carton of cream as per package instructions, add 1 tbsp sugar if it’s regular whipping cream. If it’s sweetened, it’s not necessary. 
2. Spread a thin, even layer of Nutella on the first crepe. Put it on a plate. Next spread a thin even layer of whipped cream on the second crepe. Place it on top of the first crepe. Then continue to layer crepe, Nutella, crepe, whipped cream, crepe etc., making a tower, until all of the crepes have been used. 
3. Tips: make sure crepes are cold or else your whip cream will melt when assembling. Nutella should be at room temp to facilitate spreading. Finally, spread topping on the crepe first, then lift and place on your tower. Trying to spread on the tower will move the layers underneath, making it look messy. 
4. Once all crepes have been used, freeze cake for about 5-10 min to firm. Take out of the freezer and cut to desired shape (square or if you find the ends are messy you can trim them), otherwise just refrigerate. 
5. Melt 1/2 cup of chocolate chips with 1/2 tbsp oil or shortening. Stir well. Drizzle or drip onto cake. Top with sliced strawberries. Refrigerate. Serve chilled as it is easer to cut and looks neater. Enjoy.