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In a mixing bowl, whisk together the milk, egg, and flour until smooth.
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Preheat a 10-inch nonstick pan over medium heat. Pour one-fifth of the batter into the pan and quickly swirl to evenly cover the pan bottom. Cook, undisturbed, until the edges are light brown, about 4 minutes.
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Flip, cook for 30 seconds, and transfer to a dinner plate. Gently spread 1 tablespoon of the chocolate-hazelnut spread over an open crepe, roll it up like a cigar, sprinkle with powdered sugar, and serve.