Paper-thin crepes filled with warm hazelnut spread are a supper that feels like dessert but stops short. The spread melts into each fold, and a squeeze of lemon cuts through the sweetness. You need just one pan and ten minutes.

Serves 2. 25 minutes, 22 at the stove.

About 850 calories a serving, 16 g protein, 34 g carbohydrate, 74 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

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1. Whisk three eggs with 1/2 cup flour, 1 cup milk, 2 tablespoons oil, and a pinch of salt until smooth. Let the batter rest while you heat an 8-inch nonstick pan over medium-high heat.5 min
2. Butter the hot pan lightly, pour in 1/4 cup batter, and tilt to coat the bottom evenly. Cook until the bottom is light golden, about 1 minute, then flip and cook the other side for 30 seconds. Transfer to a plate and repeat with the remaining batter, stacking the finished crepes.12 min
3. Warm 1/2 cup hazelnut spread in a small bowl set over barely simmering water, stirring gently until it reaches a spreadable consistency. Lay one crepe on a plate, spread with 2 tablespoons of the warm hazelnut spread, fold into quarters, and squeeze a quarter lemon over the top. Repeat with the second crepe.3 min

Note Swap the hazelnut spread with the same amount of jam if you tire of chocolate. Stack cooled crepes between parchment and refrigerate up to two days; reheat gently in a dry pan. Serve with Greek yogurt and fresh berries, or a simple green salad to balance the richness.