Nutella Crêpe Cake

• 20 to 30 7 inch crepes, lukewarm or room temperature
• one 13-ounce jar of Nutella
• 2 tablespoons powdered sugar

1. This cake is hard to relocate once it's made so assemble it on a serving plate or cake platter.
2. Fill the bottom of a gallon-sized Ziploc bag with the entire jar of Nutella. Twist the bag several times directly above the Nutella so that it doesn't squirt out the top and make a big mess. You can even secure the twisted top with a rubber band. With scissors, snip the tiniest tip off of one of the corners of the bag.
3. Place the first crepe on your serving plate. Pipe a few teaspoons of Nutella on the crepe. If the Nutella comes out too slowly, you can snip off a bit more of the corner of the bag. You don't need much. Do circles. Or stripes. Or blops. Remember you have so many layers going up that there will be plenty of Nutella within each layer and slice. Top with another crepe. Pipe on more Nutella. And so on until you have used up all of the crepes. Don't pipe Nutella on the top crepe. Instead, using a fine strainer, shower powdered sugar down on the top of the cake. Serve right away. It doesn't age well. But if you must, you can refrigerate it overnight and then reheat it the next day at 300u0b0 F for about 15 minutes.

nutella, powdered sugar

Taken from food52.com/recipes/30410-nutella-crepe-cake (may not work)