Crêpes with Hazelnut and Cocoa Spread

Place the eggs and the sugar in a large bowl and beat with a whisk. Add the milk and mix well. Add the sieved flour, and mix all the ingredients carefully with the whisk to prevent lumps forming. The mix is ready when it is smooth and even.
Cover the bowl with clingfilm and leave in the fridge for at least 30 minutes.

Lightly grease a crêpe maker or a pan and heat it on the hob. When it is hot, pour in a ladleful of the crêpe batter, sufficient to cover the whole surface of the pan, and cook over a medium heat for about 1 minute: as soon as it turns a light golden color, turn it over and cook the other side for another minute.

Remove from the heat and place on a board. Repeat until the crêpe batter is finished.

Take the Hazelnut and Cocoa Spread, spread on the surface of the crêpe, fold the crêpe into a fan shape and place on a plate. Decorate with a few roughly chopped hazelnuts.