For the batter for pirouettes, Whisk the dry ingredients in bowl. Whisk the eggwhites in another bowl till stiff. Whisk in the egg yokes and other wet ingredients. Whisk the wet mix into the dry mix till smooth. Add water till batter is thin as milk. Done.

Bake 4 Tbs of crepe batter in a heated skillet, batter should be 1/16th inch thin or less. Bake 3 minutes, flip, bake 3 minutes.

Crisp. When golden, spread tablespoon of warm hazelnut chocolate spread, honey, whipped cream or marmelade on half the crepe, roll tight, place in 250F degree oven till they feel crisp, about 20 minutes. Cool.

Serve in glass table setting once the pirouettes are crispy. If not crispy enough, increase the amount of sugar you use.

Cookies: bake cookie batter in oven, rolled around chopsticks. Inject cookies with molten liquid chocolate filling, using sausage stuffer.

Tuiles: whisk eggwhites to froth, add sugar, whisk again. Whisk in flour. Whisk in molten butter and almond drops. Drop and flatten Tsp of batter on parchment paper in baking tray in mason jar ring. Makes six wafers. Bake 6 minutes at 350F degrees. As soon as brown edged, roll over chopstick, cool. Inject molten nutella with sausage stuffer. Trim ends. Cool.

Make the hazelnut chocolate spread. Toast the nuts, rub the skin off with towel, then crush the nuts.

Use real chocolate cacao powder

Make clarified butter called ghee, 1/2 pound. Melt butter, pour in measuring glass with bottom spout, pour off the bottom liquid, which is mostly water.

Use real cocoabutter 1/2 pound, melt, mix with clarified butter and other ingredients.

Use real honey, 1 cup, heated and liquid. Add vanilla and salt, stir. Will cool to spreadable delicacy.