• To make the crepes, add butter to a small saucepan and heat over medium heat. Whisk constantly until brown bits appear on the bottom, about 5-6 minutes, then immediately remove from heat and set aside. Combine all the remaining crepe ingredients in a blender or food processor. Add the browned butter and pulse for 30 seconds or until well combined, scraping down the sides as needed. Place the crepe batter in the refrigerator for about 20 minutes. This allows the bubbles to subside so the crepes will be less likely to tear during cooking. The batter will keep for up to 48 hours.
• Heat a non-stick pan or cast iron skillet over medium heat. Add butter or cooking spray (I like to use cooking spray) to coat. Pour 1/4 cup of crepe batter into the center of the pan and swirl to spread evenly. Cook for 30 seconds and flip. Cook another 10 seconds and then remove the crepe to a plate, spread a little butter on to the crepe while it's still warm. Continue to make the crepes until all the batter is gone, spreading each crepe with butter as it comes off the stove. Makes about 24 crepes. Allow the crepes to cool completely before assembling the cake.
• Working with one crepe at a time, spread a layer of Nutella over the crepe. Place the crepe onto your cake plate. Repeat with the remaining crepes until all the crepes have been used. I like to spread the crepe with Nutella BEFORE adding it to the cake stack. I find it is much easier to keep the cake straight this way. Once all the layers are assembled, cover the cake and place in the fridge for at least 2 hours, but preferably overnight.
• Once the cake is well chilled, add the heavy cream to a mixing bowl. Using an electric mixer, whip until stiff peaks form. Stir in the vanilla. Spread the whipped cream over top of the cake. Place the cake back in the fridge for 15 minutes or until ready to serve. Just before serving, top with the chocolate date cake (recipe below), drizzle with caramel (recipe below) and then sprinkle with pumpkin seeds.

Bourbon Caramel

• In a dry, large deep heavy skillet cook the sugar over moderately high heat, stirring constantly with a heat proof rubber spatula until the sugar is melted and turns a deep golden caramel, remove the skillet from the heat and add the chunks of butter one by one, whisk until combined. The caramel will bubble, this is ok. Now slowly add the cream and then whisk until combined. Return the pot to the heat and, cook the mixture over moderate heat, stirring until the caramel has thickened, about 3-5 minutes. Remove from the heat, if using, add the bourbon + a pinch of salt. Set the caramel aside to cool before drizzling over the cake.

Chocolate Date Cake

• Preheat the oven to 350 degrees F. Grease 6 (8 ounce or larger) ramekins and place on a baking sheet.
• Place the milk and dates in a small sauce pan set on low heat. Warm the mixture until the milk is steaming. Remove from the heat and stir in the chocolate until melted. Set aside to cool.
• In a mixing bowl, cream together the butter and brown sugar until fluffy. Add the vanilla and eggs. Beat until combined. Slowly add the flour, baking soda, baking powder and the chocolate mixture alternating between the two until both are gone. Mix until just combined.
• Divide the batter evenly among the prepared ramekins. Bake for 35-40 minutes or until just set in the center. Remove from the oven and let cool 5 minutes. Then carefully invert the cake onto a plate. Let cool slightly before adding to the crepe cake.