Prepare the Batter: Add all the listed ingredients to a blender, starting with the liquid ingredients (milk, eggs, etc.), followed by the dry ingredients (flour, cocoa powder). This prevents dry ingredients from sticking to the bottom. Blend until the mixture is completely smooth and lump-free.

Heat a non-stick skillet or crepe pan over medium-high heat. Lightly grease it with butter or oil if not using a non-stick pan.

Pour about ¼ cup of batter into the center of the hot skillet. Immediately tilt and swirl the pan to evenly spread the batter into a thin layer.

Cook for about 30 seconds or until the edges begin to lift and the underside is lightly browned. Gently flip with a spatula and cook the other side for another 20–30 seconds.

Transfer the cooked crepes to a plate and allow them to cool slightly before filling to prevent the spread from melting too much.

Spread a generous layer of chocolate hazelnut spread onto each crepe. Add optional fillings like banana slices, crushed hazelnuts, or berries for extra flavor and texture.

Fold or roll the crepes and serve with a drizzle of chocolate sauce, a dollop of whipped cream, or a dusting of powdered sugar.