INGREDIENTS
3 large eggs
90 g (1/2 cup) sugar
180 g (1 1/4 cups) flour
1 teaspoon vanilla extract
1 teaspoon baking powder
45 ml (1/4 cup) milk
100g hazelnut kernels
150g hazelnut cream

METHOD
In a bowl, beat eggs well with sugar, add flour, baking powder, milk and vanilla extract.
Transfer the mixture to the plastic bottle and make a small hole in the lid.
Add the mixture to a frying pan, fry the pancakes on both sides until golden.
Grease both pancakes with hazelnut cream and sprinkle hazelnut seeds on the sides. Add more hazelnut cream on top.