Chocolate Hazelnut Crepes

Instructions

1. Prepare the batter
   In a large mixing bowl, whisk together the flour and eggs. Gradually add the milk, stirring continuously to prevent lumps. Add the melted butter, sugar, vanilla extract, and salt. Whisk until the batter is smooth with no lumps. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes (or up to overnight) to allow the gluten to relax.
2. Heat the pan
   Heat a 10-inch non-stick skillet or crepe pan over medium heat. Lightly brush with melted butter. The pan should be hot enough that a drop of water sizzles on contact but not smoking.
3. Cook the crepes
   Pour about 1/4 cup of batter into the center of the pan and immediately tilt and swirl to spread the batter thinly and evenly. Cook for 1-2 minutes until the edges start to brown and the center appears dry. Carefully flip the crepe using a spatula and cook for another 30-45 seconds. Transfer to a plate and repeat with remaining batter, stacking crepes as you go.
4. Warm the filling
   Place the chocolate hazelnut spread in a microwave-safe bowl and heat for 20-30 seconds until slightly warm and more spreadable. Stir until smooth.
5. Fill the crepes
   Lay a crepe flat on a work surface. Spread about 1-2 tablespoons of the chocolate hazelnut spread in the center, leaving a 1-inch border. Sprinkle with a few chopped hazelnuts. Fold the crepe in half, then in half again to form a triangle, or roll it up like a cigar. Repeat with remaining crepes.
6. Serve and garnish
   Arrange the filled crepes on serving plates. Drizzle with melted chocolate, sprinkle with remaining chopped hazelnuts, and dust with powdered sugar. Add fresh berries on the side if desired. Serve immediately while still warm.