Chocolate and Toasted Coconut Crêpes

4 large eggs

1 cup whole milk

1 cup all-purpose flour

1 teaspoon vanilla extract

1 Tablespoon sugar

1/4 teaspoon salt

Chocolate-hazelnut spread, for filling

Toasted sweetened flaked coconut, for filling

Powdered sugar, for serving

In a KitchenAid® blender, combine the eggs, milk, flour, vanilla, sugar and salt and blend until combined.

Read the source article at The Kitchenthusiast

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