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1
Using a deep bowl, add flour, sugar, vanilla, salt, wine and milk.
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2
Beat the mixture until smooth and creamy without any lumps
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3
In a separate bowl, beat the eggs then add to the batter; mix well and add melted butter.
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4
Cover and leave to rest for about 30 minutes in the refrigerator.
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5
Heat a nonstick crepe pan, frying pan or skillet. Melt a small amount of butter. Once the pan is hot, pour in a small ladleful of batter into the center, enough to cover the base of the pan. Turn or rotate the pan by hand to ensure the batter spreads to the edges of the pan.
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6
Leave to cook for 1 minute, shaking the pan occasionally to prevent the pancake from sticking. As soon as it turns golden brown, flip the pancake over and cook the other side.
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7
Once ready, remove from pan and slide on to a plate.
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8
Repeat the cooking steps for the rest of the batter and carefully place each crepe one on top of the other.
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9
On an ovenproof serving dish, pile the crepes, with a spreading of Nutella in between, one on top of the other.
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10
On the last layer, sprinkle with powdered sugar and place under the grill for a few minutes.
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11
Spread the top layer with a little chocolate and sprinkle with powdered sugar and cocoa powder. Serve warm.
