Melt unsalted butter on the stovetop or in the microwave. Set aside.
In a large mixing bowl, sift together the powdered sugar and flour.
In a medium mixing bowl, whisk together the whole milk, eggs, and egg yolks.
Pour the milk mixture into the flour mixture while whisking continuously until a smooth batter is made.
While whisking, slowly add the melted butter and zest from 1 lemon into the batter.
Heat a lightly buttered crepe pan or non-stick skillet over medium heat. Pour ⅛ cup batter into the pan, tilting the pan in a circular motion to ensure the batter coats the surface evenly. Remove from heat.
Top each crepe with 3 tablespoons of hazelnut spread. Spread can be piped or spread on. Fold into quarters then top with sifted powdered sugar. Enjoy!