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