Crêpe

1. Whisk all the ingredients together until you have a smooth batter.
2. Refrigerate for 15 minutes.
3. Heat a small non-stick skillet on medium-high heat. Coat skillet with butter and pour 1/4 cup of batter into the center of the pan. Swirl the skillet evenly spread the batter. Cook for 30 seconds, flip, and cook additional 15 seconds.Lay crêpes out on a flat surface until they are all cool. Continue with rest of the batter.

Nutella Whipped Cream

1. Pour heavy cream into a large bowl (I suggest using a stand mixer for this) with powdered sugar. Whip until it just starts to thicken.
2. Add nutella and continue whipping until stiff peaks. Refrigerate until ready to use.

Peanut Butter Crunch

1. Add ingredients to a blender and pulse until you have a coarse mixture. Freeze until ready to use.

Assemble

1. One the crêpes are cool. Lay down 1 crêpe and spread an even thin layer of whipped cream on top.
2. Sprinkle 1 tbsp of the peanut butter crunch on top.
3. 
4. Lay another crêpe on top and repeat the previous two steps until you are down. Pipe the rest of the whipped cream on top. Sprinkle some more peanut butter crunch on top as well.
5. Refrigerate at least 2 hours or overnight before serving.