Ingredients for 10 portions:

Whipped cream:
− 1 l fresh and cold cream,
− 2 catridges for cooking siphon.

Crepes:
− 250 ml whole milk,
− 125 g flour,
− 2 eggs,
− ½ vanillin sachet,
− Ginos Hazelnut topping as required (COD. 09310).

1. Blend all the ingredients needed for the crepes and let the mixture stand for 5 minutes.
2. Pour the cold cream in a cooking siphon with two catridges.
3. Apart from it, melt a butter knob in a pan with a 20 cm diameter.
4. Pour a spoonful of crepe batter in the pan, paying attention to distribute it evenly and cook the crepes.
5. Once cooked, garnish the crepes with hazelnut topping, plenty of whipped cream and hazelnut grain.
6. Fold the crepes in half, garnish them with hazelnut topping filaments and sprinkle it with powdered sugar.