You can thank us later 😅
1 x 400 grams jar of Nutella250 millilitres double creamPut each crepe in front of you and spread some Nutella over one half, then fold the unspread side over the spread side. Now add a dollop of Nutella over one quarter and fold again, so what you have is a fat, squidgy fan. Place on a buttered swiss-roll tin / jelly roll pan or similar. Proceed with remaining crepes, overlapping them a little in the tin as you go.
Meanwhile, whisk the cream with the remaining 2 tablespoons Frangelico until you have an aereated soft floppiness, and put into a bowl, sprinkling with the last of the chopped hazelnuts. This luscious cream is a must alongside the sweet, buttery, heavenly crepes.Share article
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