Make the batter

• Whisk the gluten-free flour, sugar and salt in a bowl.
• Add the eggs and milk and whisk to a smooth, thin batter.
• Stir in the melted butter.

Cook the crêpes

• Heat a lightly greased frying pan over medium heat.
• Pour in a thin layer of batter and spread it over the pan.
• Cook until set, then flip and cook the other side.

Fill and fold

• Spread chocolate hazelnut spread over each crêpe.
• Add the Kinder Bueno pieces.
• Fold the crêpes and serve warm.