⅔ cup all-purpose flour
1 tablespoon cocoa powder (Dutch processed is recommended)
1 tablespoon sugar
¼ teaspoon salt
⅔ cup milk
½ teaspoon pure vanilla extract
3-4 tablespoons butter, melted (plus additional for cooking crepes)
⅔ cup chocolate hazelnut spread
½ cup creme fraiche
Generous shaving fresh nutmeg
Whisk flour, cocoa, sugar and salt in a medium mixing bowl. Whisk in eggs, half the milk and vanilla to form a paste. Whisk in remaining milk. Pour batter through a fine mesh strainer into another mixing bowl. Stir in melted butter. Cover bowl and chill in refrigerator at least 1 hour. Heat crepe pan (or 8-inch non-stick skillet) over medium heat. Brush pan with small amount of melted butter. Stir batter. Ladle 3 to 4 tablespoons of batter into the pan; enough to form a thin layer. Quickly lift and rotate the pan in order to spread batter evenly. Cook for about 1 minute until crepe is lightly browned on the bottom and set on top; lift and turn with spatula. Cook an additional 30-45 seconds. Remove crepe and place on plate. Cover with paper towel. Repeat with remaining batter. Cool crepes. Spread 1 to 2 tablespoons of chocolate hazelnut spread onto each crepe; roll and place on serving tray. Dollop or spread creme fraiche over crepes. Generously grate whole nutmeg over plate. Serve.
Serves six to eight.