Use your favorite crêpe recipe for this cake. You can follow my lead and layer it with Nutella. Or go with raspberry jam. Or brown butter, lemon juice, and powdered sugar. Just know that it's easy to put together but it takes time.
Don't assemble the cake when the crêpes are still hot. But it's fine if they are lukewarm. And eat it within a few hours. Otherwise, the crepes start to firm up a bit and the Nutella will start to melt out. It's great for breakfast, brunch, or dessert. Or you can just eat it on and off all day like we did last Sunday. Very meditative to make. Very beautiful to look at. Very satisfying, comforting, and delicious to eat. —Phyllis Grant
8, if you're lucky
20 to 30
7 inch crêpes, lukewarm or room temperature
This cake is hard to relocate once it's made so assemble it on a serving plate or cake platter.
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.
Place the first crêpe on your serving plate. Pipe a few teaspoons of Nutella on the crêpe. 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 crêpe. Pipe on more Nutella. And so on until you have used up all of the crêpes. Don't pipe Nutella on the top crêpe. 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 300° F for about 15 minutes.
Phyllis Grant is an IACP finalist for Personal Essays/Memoir Writing and a three-time Saveur Food Blog Awards finalist for her blog, Dash and Bella. Her essays and recipes have been published in a dozen anthologies and cookbooks including Best Food Writing 2015 and 2016. Her work has been featured both in print and online for various outlets, including Oprah, The New York Times, Food52, Saveur, The Huffington Post, Time Magazine, The San Francisco Chronicle, Tasting Table and Salon. Her memoir with recipes, Everything Is Out of Control, is coming out April 2020 from Farrar Straus & Giroux. She lives in Berkeley, California with her husband and two children.