In a medium heat-proof bowl add ¼ cup water and the butter. Microwave in 30 second increments until the butter is melted. Stir in chocolate until completely melted. Let cool.

Meanwhile, whisk sugar, salt, eggs, and vanilla in a large bowl.

Gradually whisk in the flour until smooth. Whisk in one cup of the milk until smooth. Whisk in the rest of the milk. (The order is really important here, both to minimize the number of dishes you have to wash, and more importantly to prevent lumps. This order is a patented technique developed by a pathological Swedish Pancake maker: ME!). Whisk in the butter, water, chocolate mixture (Reserve the chocolate bowl to make the glaze).

Refrigerate at least 2 hours or up to overnight.

When you’re ready to cook the crêpes, lightly butter an 8-inch or 9-inch crêpe pan (nonstick skillet works too). Heat over medium heat until just starting to smoke. Remove pan from heat and pour 2-4 tablespoons batter into pan (depending on size of pan), swirling to cover bottom.

Reduce heat to medium-low; return pan to heat.

Cook, flipping once, until edges are golden and center is dry, about 30 seconds per side.

Slide crêpe onto a plate.

Repeat process with remaining batter, coating pan with butter as needed. Crêpes can be refrigerated, covered, up to 1 day but need to be completely cool before you can assemble the cake.

To make the filling, beat the butter for several minutes, until very fluffy. Add 1 cup Nutella and beat for another couple of minutes. Add the Frangelico if you desire. Beat well (see the theme here? It’s beating the filling for a long time). Either use immediately or store in the refrigerator (but at room temperature for use).

To assemble, place one crêpe on your cake platter. Spread with about 3 tablespoons filling. Top with another crêpe. Continue layering with hazelnut filling and crêpes, using about all 20-30 crêpes (depending on size of pan) and ending with a crêpe on top.

Refrigerate until firm, about 15 minutes.

Meanwhile, make the glaze. In the medium heat-proof bowl, melt cream, salt, corn syrup or honey and chocolate chips in 30 second increments.

Let cool until still warm, but not hot. Spoon ½ cup glaze on top of the cake, spreading to edges. Spread remaining glaze around sides of cake, coating completely.

Refrigerate until glaze is firm and set. Slice it while still firm, but serve at room temperature.