This is delicious. I found this recipe in a cookbook that my dear friend, Ginger gave me a few years ago for Christmas. We love to spend time together in the kitchen, and whenever I post about my #cookfest shananigans, it’s usually with her.
This cookbook is so fab, so if you get a chance to pick one up-you should.
At any rate, Deb made this original crepe cake with hazlenuts. I have to be honest. I have a lotta nuts in the house. (There is a joke in there somewhere.) But for the most part, they are always almonds, pecans, walnuts and sometimes pignoli. I rarely stock hazelnuts.
Since my other friend, Mayo and I wanted to make this crepe cake together, I opted for nuts I had readily available. It turned out fabulous. Confession: I also opted for a different kind of chocolate topping and did not follow Deb’s recipe completely. In hindsight, it would have been easier to slice had I followed them. It was still good…just not so pretty once it was sliced.
This recipe is easy if you do it in steps…but definitely will take a bit of time if you try and do it all in one day, so if I wasn’t in a rush, it would be much better to do in the span of two days.
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