Recipe for Nutella and Hazelnut Pancakes

In two bowls: mix the milk and flour in one; in the other, the eggs and melted butter. Then combine the contents of the two bowls. Let the dough rest for 15 minutes at room temperature.

Heat a crepe pan and grease it with a paper towel slightly soaked in oil. Pour a little batter into the pan and spread it out to form a crepe about 26 cm in diameter. Cook it on both sides until it is nicely golden brown.

To finish, spread all the crepes with chocolate hazelnut spread and fold them in a fan shape. Coarsely chop the hazelnuts, place the crepes on individual plates, and decorate with the hazelnut pieces. Serve immediately.