Nutella-Filled Crepes

4 eggs
2 2/3 cups milk
1 1/2 cups all-purpose flour
1/2 cup filbert flour
2 pinches sugar
1 pinch salt
1 tablespoon filbert oil
Nutella

Combine eggs with milk in a bowl; add flour, filbert flour, sugar, and salt; whisk until smooth; add filbert oil. Cover and chill for 3 hours.

Heat a small nonstick saut pan on medium and ladle batter into the pan lifting and tilting quickly to distribute evenly. Cook until bubbles form on top. Gently lift out and fill crepes with Nutella. Top with crushed roasted hazelnuts, filbert nuggets and confectioners' sugar.