Ingredients:

Daily fresh farm free-range eggs (SOPG Ileš) - 2 pcs
Hazelnuts - caramelized (OPG Horvat Danijel) - 100 g
Milk (OPG Božić) -1l
Jam - Plum (SOPG Poštić Robert) - 200 g

Preparation process:

To make the crepe batter, whisk two whole eggs with 250 ml of milk and gradually add the total amount of flour until you get a thick, lump-free batter. After that, add the remaining 250 ml of milk and a pinch of salt.

Heat the pan well and grease it with a small amount of oil before frying each crepe; you can use a silicone brush or a piece of paper towel dipped in oil. Fry the crepes for a minute, then flip and finish when the other side turns golden brown.

The next step is to chop the caramelized hazelnuts with a knife or in a blender and add them to the homemade plum jam, stirring well until you get a thick spread.

For the crème anglaise sauce, whisk 4 egg yolks with 50g of sugar until pale, while heating half a litre of milk over low heat. When the milk comes to a boil, slowly add it to the sugar and egg yolk mixture to temper it and prevent the eggs from scrambling. Return everything to the pot used for heating the milk and cook on the lowest heat until the sauce thickens and the surface foam disappears.

Spread each crepe with the plum and caramelized hazelnut spread, then pour the crème anglaise over the arranged crepes.