Every year for my sons birthday, I would make Nutella crepes for breakfast. Yesterday was his 18th birthday, and he is entering the world of adults. As every mom, I am very emotional, and I could tell you story after story about him as a baby, toddler, and a teenager. I could tell you that he was cutest and most precious baby. But every mom would say that. So, I will not talk much, I will take you straight to the recipe. This one was made just for him, with Ferrero like cream, and chocolate crepes. Its very rich and flavorful. Mascarpone cheese, Nutella, and roasted hazelnuts. Dig in :) Chocolate crepes - Pierre Herme's recipe 190 gr. flour 7 tablespoons cocoa powder 3 tablespoons sugar 4 eggs room temperature 500 ml milk 6 tablespoons beer 4 tablespoons melted unsalted butter Sift the flour and cocao powder together. Whisk in the sugar. In another bowl, whisk eggs and milk together just to blend. Whisk in the beer, and melted butter. Pour the liquid ingredients into the bowl with your dry ingredients and whisk to blend well. You will have a very tin bather. You can also make it in a blender of food processor. Do not overmix. Refrigerate overnight. Rub a seasoned or nonstick 19cm pan and put it over medium-high heat. As soon as pan is hot, pour in about 3 tablespoons of batter, and swirl the pan so batter spreads across it in an even, thin-as-possible-ever layer. When the batter has set, run a knife or spatula around the edges, and flip it. Cook until other side is lightly browned. I made double doze of batter, so I had about 24 crepes. For the filling: (recipe inspired by Una's Ferrero cake) 350 gr nutella 450 gr mascarpone cheese 150 gr. roasted peeled hazelnuts 1 tablespoon hazelnut liqueur (optional) First roast and peel your hazelnuts. Heat the oven to 350F/180C. Put your hazelnuts in one layer on the baking pan, and roast them for about 10 min, until they are blistery. Take them out, transfer them to the kitchen towel ( chose old or dark, because it will stain your kitchen towel). Close the towel up into a bundle, and rub energetically until their skin comes off in flakes. Processes them in food processor. Mix room temperature mascarpone cheese with nutella. You don't need mixer, just do it with spatula. Add processed hazelnuts and hazelnut liqueur (if you don't have it, plain old vanilla is fine) Put one tablespoon of filling on each crepe, and spread evenly. Layer the cake until you use up all of the ingredients. Decorate with grated chocolate, and chocolate whipped cream. For the chocolate cream you will need: 250 ml heavy cream 50 gr chocolate 1 tablespoon sugar Heat the cream and sugar until boil. Pour it over the chocolate, let it melt for a few minutes, and mix energetically, so the chocolate is completely blended into the cream. Chill the chocolate cream for few hours. Whip the cream with a whisk until it is almost firm. Be careful not to over-whip. Decorate the cake and sprinkle with chocolate curls.