Prepare the crepe batter

• In a large mixing bowl, add the melted butter, warm milk and vanilla bean paste and mix.
• Crack in the eggs and beat everything together.

Add the dry ingredients and rest the batter

• Add the flour, powdered sugar and salt, then mix until combined.
• Pass the batter through a sieve to remove all lumps.
• Pour the batter into a jug, cover with plastic wrap and let it rest.

Cook the crepes

• Preheat the crepe pan over medium heat and grease it with a little butter.
• Pour in the batter while tilting the pan so it covers the whole surface.
• Cook on one side only until the surface looks matte and no longer wet, then transfer to a plate.
• Repeat with the remaining batter, laying each crepe completely flat on the plate.

Make the Ferrero Rocher filling

• In a mixing bowl, mix the room temperature Nutella with the chopped hazelnuts until fully incorporated.
• Spread the filling over all of the crepes.

Assemble the crepe rolls

• Fold in the sides of each crepe.
• Roll them up tightly and serve.