Chocolate Hazelnut Crêpes

Instructions

1. In a large mixing bowl, whisk together the flour, sugar, and salt.
2. In another bowl, beat the eggs with whole milk, melted butter, and vanilla extract until combined.
3. Gradually add the wet ingredients into the dry ingredients, whisking to form a smooth batter without lumps.
4. Let the batter rest for 10 minutes to hydrate the flour.
5. Heat a nonstick skillet or crêpe pan over medium heat and lightly brush with melted butter.
6. Pour about 1/4 cup (60 ml) of batter into the pan, swirling quickly to spread it thin and evenly.
7. Cook each crêpe for about 1 to 2 minutes until the edges lift and the bottom is lightly golden, then flip and cook the other side for 30 seconds.
8. Transfer cooked crêpes to a warm plate and repeat with remaining batter, brushing the pan with butter as needed.
9. To make the chocolate hazelnut filling, combine the chocolate and heavy cream in a heatproof bowl.
10. Set the bowl over a pot of simmering water (double boiler) and stir until melted and smooth.
11. Remove from heat, then stir in chopped toasted hazelnuts and corn syrup until well combined. Keep warm.
12. Spread about 2 tablespoons of the warm chocolate hazelnut mixture over each crêpe and fold or roll as desired.
13. Serve immediately, optionally garnished with extra chopped hazelnuts or a dusting of powdered sugar.