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In a non-reactive bowl, whisk together the eggs and milk. In
a separate bowl mix the flour and salt. In a small sauce pot
or saute pan over low heat melt the butter and cook it until it
is light brown.
Add the egg and milk mix to the flour and salt and mix well
so that there are no large clumps. Add the browned butter
and mix to incorporate, being careful not to overwork batter.
The batter should just coat the back of a spoon. If seems too
thick, thin it out with a little more milk or water. Let the
batter rest for 1 hour prior to cooking crepes.
Lay the crepes out on a flat surface. Spread each crepe with
about 1 tablespoon of hazelnut spread of Nutella
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