In addition to creating crepe cakes for special celebrations, I teach crepe cake classes at Whisk, a cooking school in Cary, NC. Since I always go seasonal, I developed a mochatella filling with finely ground espresso, semi-sweet chocolate and toasted pecans. It is my new favorite because It brings to mind cool weather and leaves changing color. Then, decorated with Honeycrisp apples and fresh nuts, it is both delicious and festive. Here's to 20 layer crepe cakes!