I used the Cooks Illustrated / America's Test Kitchen recipe for the crepes, and against all that is sacred, I didn't follow their recipe exactly- I chilled the batter. I have always done it this way and I probably always will. The Nutella cream was a simple Martha Stewart recipe: 1 part Nutella to 2 parts whipping cream. Heat the cream, whisk in the Nutella until smooth, pour into a mixing bowl and chill until cold, then beat with cold beaters just before assembling. Assembly is simple. One crêpe and then a layer of filling and on and on. I used 15 crêpes because that's how many good ones I ended up with, but I would have liked to have had 20 for height. Last but not lease, save a good looking crêpe for the very top. So fun, festive, and delicious!