Crepes with Prosciutto and Hazelnut-Chocolate Spread – Volpi Foods

Ingredients

• 3 large eggs
• 1½ cups milk
• 1½ cups all-purpose flour
• 3 tablespoons butter, melted and cooled, plus additional for the pan
• 1 tablespoon sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 2 tablespoons water, optional
• 1/4 cup hazelnut-chocolate spread
• 15 thin slices Prosciutto , at room temperature
• 1 cup hazelnuts, toasted, husked, and coarsely chopped (see Cook’s Note)
• confectioner’s sugar, for dusting, optional
• 8-inch nonstick skillet or crepe pan
• pastry brush (optional)
• blender