The Gâteau de Crêpes—literally “cake of crêpes”—has its roots in France, where crêpes date back to at least the 13th century. While long appreciated in Europe, the dessert was largely unknown in the United States until Julia Child introduced it to American audiences in the 1960s. Today, it is often known as the mille crêpe cake, a name popularized in Japan during the 1980s and 1990s, where the layered dessert gained international recognition.

Gâteau DuBayou builds on this classic French technique while drawing inspiration from the rich chocolate-and-pistachio combinations associated with Dubai-style confections and the sense of abundance tied to Southern hospitality. Thin, delicate crêpes are stacked with layers of Nutella ganache, smooth pistachio butter, crisp kataifi, and chopped pistachios, creating a dessert that is as delicious as it is stunning.

Serves 8 to 10

CRÊPES

4 large eggs, room temperature

11/3 cups whole milk

2 tablespoons unsalted butter, melted

1/3 cup granulated sugar

1/8 teaspoon fine salt

1 teaspoon vanilla extract

1 1⁄2 cups all-purpose flour

extra unsalted butter, melted for cooking the crêpes

KATAIFI CRUNCH

1 pound kataifi (1 package)

1 cup unsalted butter, melted

NUTELLA GANACHE

8 ounces semi-sweet chocolate (70 percent), chopped

3⁄4 cup Nutella

2 tablespoons unsalted butter

1 1⁄2 cups heavy cream

GÂTEAU

1 1⁄2 cups pistachio butter

2 cups pistachios, toasted and roughly chopped

MAKE THE CRÊPE BATTER: Blend the eggs, milk, melted butter, sugar, salt, and vanilla extract in a blender until smooth and frothy. Add the flour and blend just to combine. Cover and chill for at least 1 hour.

MAKE THE CRUNCH: Heat the oven to 350°F. (If the kataifi is frozen, thaw it in the refrigerator overnight.) Remove from the refrigerator and allow to sit at room temperature. Place the kataifi in a large mixing bowl, and separate the threads. Using a pair of scissors, carefully cut the threads into short lengths. Pour the melted butter over the kataifi, and gently combine with a rubber spatula. Spread the kataifi on the baking sheet lined with parchment paper and bake. Using a rubber spatula, toss the kataifi every 5 minutes. Bake for 20 to 25 minutes until golden brown and crispy.

MAKE THE GANACHE: Place chopped chocolate in a large mixing bowl. Add Nutella and butter. Heat the cream in a small saucepan over medium heat until very warm, barely simmering. Pour the hot cream over the chocolate and whisk until the chocolate and butter are melted and well- blended. Allow the ganache to slightly cool before using.

MAKE THE CRÊPES: Heat a medium nonstick skillet over medium-high, then brush with some of the melted unsalted butter. Ladle about 1⁄4 cup batter into the skillet and swirl to evenly coat the bottom. Cook the crêpe until bubbles form on the surface and edges are golden and crisp, about 3 minutes. Slide a spatula underneath the crêpe and flip. Cook until a few brown spots appear, about 15 seconds, then transfer to a plate. Repeat with the remaining butter and batter.

TO ASSEMBLE: Place an 8-inch circular cake board on a cake stand. Place a crêpe in the center of the board. Using a small offset spatula, evenly spread a thin layer of Nutella ganache to cover the crêpe completely. Then spread about 1 1⁄2 to 2 tablespoons of pistachio butter on top of the ganache. Top with kataifi crunch and toasted pistachios. Repeat the process to make a stack of 15 crêpes. Refrigerate for 20 to 30 minutes until set. Slice the cake.