Hazelnut Spread with Cocoa Crepe

Ingredients:

For Crepe:

• 3 eggs
• 250g plain flour
• 15g butter
• 220ml milk

For Filling:

• 60g Sincero Hazelnut Spread with Cocoa
• 50g toasted nut

Directions:

1. To prepare the crepes you need 2 bowls: pour the milk and flour into one and mix together; combine the eggs and the butter in the other.
2. Mix together these 2 mixtures. Let the batter rest for 15 minutes at room temperature.
3. Grease a grill plate with absorbent paper containing oil. Heat up the grill plate and pour on some batter, creating crepes that are approximately 26 cm in diameter.
4. Cook on both sides until they are consistently firm.
5. Spread some Sincero onto each crepe and fold them over like a fan.
6. Put the crepe on the plates and garnish with the nuts.