Instructions

First make the crepe batter:

1. In a small pan, warm the milk until steaming; remove from heat and set aside to allow to cool slightly.
2. In a large bowl using your electric mixer at a low speed, mix together the eggs, flour, sugar, and salt. Slowly add in the warm milk and melted butter. Pour the batter into a tightly-sealed container to refrigerate for at least 2 hours (or overnight.)

To make the crepes:

1. Remove the prepared Crepe Batter from the refrigerator and bring to room temperature
2. Prepare some sheets of parchment paper for cooling the finished crepes. (You don't want to stack them directly on each other, but with a layer of parchment between they will be OK.)
3. Use a nonstick pan over medium-low heat. (I didn't have to add oil to mine since it's very non-stick- but you may need to.) Pour about 3 tablespoons of the crepe batter into the pan, and swirl to cover the surface of the pan. Cook approximately 1 minute or just until the bottom of the crepe becomes lightly browned. Use a spatula to help lift the edge, and then use your clean fingers to gently and carefully turn the crepe over and continue cooking for another 15-20 seconds. Remove the cooked crepe and place on parchment to cool.
4. Repeat this process until you have 20 perfect crepes. (If their sizes are slightly different that is OK, but you want them to be round without tears.)

For the Filling:

1. Whip the cream to stiff peaks and gently fold in 1 cup of the hazelnut spread.

To Assemble:

1. Place one prepared crepe on a large cake plate.
2. With a small spatula, completely cover the crepe with a thin layer of the pastry cream mixture (about 1/4 cup).
3. Cover with another dry crepe and repeat covering with the whipped cream mixture until you have reached 20 layers. Save the nicest looking crepe for the 20th (top) layer.
4. Refrigerate the prepared cake for 1-2 hours.

While cake is chilling, prepare the syrup.

1. Stir together the sugar and water in a small saucepan over medium heat until sugar has dissolved.
2. In a small bowl whisk together the orange juice and corn starch.
3. Add the OJ mixture to the sugar mixture and cook over medium/low heat for about 8 minutes or until the syrup has thickened. Whisk in the Frangelico and remove from heat. Add in the orange pieces.
4. When cake has chilled, warm the remaining 1/2 cup of chocolate/hazelnut spread and drizzle over the crepes.
5. Spoon the syrup over the cake or over each individual piece.