Prep Time 10′    Cooking time 10′    Serves 4


  • 1 cup sifted soft flour
  • 1¼ cups milk
  • 2 tbsp butter
  • 1/4 tsp salt
  • 1 pinch of sugar
  • 2 eggs
  • 10 biscuits

For the Nutella

  • 100g finely chopped chocolate
  • 120g roasted hazelnuts
  • 250g sweetened condensed milk
  •  tbsp cocoa powder
  • 1 tbsp honey
  • 1 pinch of salt


For the Crepes

  1. Beat the eggs in a mixing bowl and add the milk, flour, butter, sugar, and salt.
  2. Mix well with the whisk until it becomes an incorporated batter. The mixture should be thin.
  3. Cover it and let it rest for 1 hour.
  4. If the batter is too thick, add a bit more milk.
  5. Lightly grease a non-stick pan with butter using a paper towel.
  6. Pour a small amount of batter and flip after 1 minute with a spatula for another 30″.

For the Homemade Nutella

  1. Arrange the hazelnuts on a baking tray and bake for 10 minutes in the oven at 200ºC until golden.
  2. Rub them with a clean towel to remove the skin.
  3. Let them cool well.
  4. Melt the chocolate in a bain-marie and let it come to room temperature.
  5. Grind the hazelnuts.
  6. Scrape the bowl with a spatula because the hazelnuts turn into paste and stick.
  7. Add the cocoa, condensed milk, salt, and grind everything together.
  8. Finally, add the melted chocolate.
  9. Mix the ingredients.
  10. Spread the Nutella on the crepes and sprinkle some biscuit crumble on top


Source: Argiro Barbarigou