For the cream: Beat butter and cream cheese on low speed until smooth. Add chocolate-hazelnut spread and powdered sugar and beat until most of the sugar is combined. Add heavy cream one teaspoon at a time until desired consistency is reached. (Take care not to add to much; you want the cream to be kind of stiff.)
To assemble: Smear a teaspoon of the cream onto a cake plate and place one prepared crepe on top of it. With an offset spatula, spread a thin layer of cream onto the crepe. Top with another prepared crepe and repeat layers until you’ve run out of either cream or crepes. End with a crepe on top.
Refrigerate the prepared cake for at least two hours to set. Serve directly out of the fridge.