Crepes with Gianduja spread

Pour the eggs into a bowl and add the milk, mixing well with a whisk.
Add a little flour at a time and continue stirring until the mixture is smooth and homogeneous.

Cover the bowl with food film and let it rest for at least 30 minutes in the refrigerator.
Take a non-stick pan with a large diameter (atleast 18 cm) and grease it with a knob of butter.

Once the pan is hot, pour a ladle of dough needed to cover the surface of the pan. Cook for 1 minute on each side over medium-low heat.
Repeat this operation until all the compound is exhausted.

Stuff the crepes with a generous tablespoon of Gianduja spread and fold them in a half, matching the two edges together. Repeat for all the crepes and sprinkle with icing sugar.