First prepare the pancakes.
For this, mix the flour, eggs, egg yolk, milk and salt. Bake very thin pancakes in a pan.
Warm the hazelnuts with the powdered sugar, vanilla sugar and the remaining egg white in a saucepan. Fill the pancakes with the nut mixture (reserving a little), roll them up and keep warm.
Whip the cream with the remaining powdered sugar until stiff and mix in the kirsch. Garnish pancakes with nut mixture and cream.
Serve the pancakes immediately.
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