Espresso and Lime

0 Combine all of the ingredients in a blender and blend until completely smooth with a consistency like heavy cream
1 Transfer the batter into a bowl, cover tightly and chill for a minimum of 30 minutes or up to 24 hours
2 Once ready to cook, give the batter a vigorous whisk to bring everything back together
3 Place a shallow skillet or crepe pan over medium heat and grease generously with butter
4 Pour 1/4 cup of batter into the warm, greased pan and swirl the pan or use a crepe tool to work the batter out evenly throughout the pan
5 Cook the crepes one at a time for about 60 seconds per side
6 Stack cooked crepes on top of each other until all of the crepes have been cooked
7 Smooth some hazelnut spread over a quarter of the crepe, fold the crepe in half covering the hazelnut spread and then add a bit more spread over one half of the crepe and fold in half once more covering the spread
8 Top the folded crepe with berries and enjoy!