Prepare all ingredients as listed above.

In a medium bowl, whisk together eggs, milk, flour, melted butter, and salt until smooth.

In a small dry skillet over medium heat, toast chopped hazelnuts for 3–4 minutes until golden and fragrant. Remove from heat and set aside.

Heat a nonstick pan over medium heat and brush lightly with butter. Pour about ¼ cup of batter into the pan, swirling to coat the bottom of the pan evenly. Cook each crepe for 1–2 minutes per side until golden. Repeat for more crepes.

Spread jam across half of each crepe. Top with sliced brie and fold over (in half or quarters).

Drizzle each crepe with honey if desired, and sprinkle toasted hazelnuts on top.

To make the chili oil scrambled eggs: Preheat a nonstick skillet over medium-low heat. Add half of the chili oil and the red pepper flakes. While heating, whisk the beaten eggs in a bowl and season with salt and black pepper. Pour into the skillet and gently scramble with a spatula until firm. Remove from heat. Drizzle remaining chili oil over the eggs.

Brew and prepare the coffee to your liking.

Serve the crepes with eggs and coffee.