Last week I succumbed to the hype of World Nutella Day. For me, the crepe nutella bought from a street vendor in Paris has always been a bit of a religion. In fact, Parisian crepe vendor continues to fall on my short list of career back-up plans.

It took some doing–apparently, I was not the only reveler on this highest of holy days. The neighborhood supermarket had been bled dry of chocolate hazelnut spread goodness. Luckily, I knew my local Lebanese takeout restaurant also kept a small stock (handy knowledge) alongside their ridiculously tasty baklava selection. With an evening of homeworking ahead of me, I didn’t have time to refine my crepe making skills, so I settled for a baguette of French bread per the suggestion of a friend.

It was glorious.

Last night, the need to continue the celebrations took hold. I pulled out my basic crepe recipe and scanned the ingredients. Milk! Noooo! The arrival of something the meteorologists were calling an Arctic Blast was enough to keep me inside and my refrigerator milk-less. We took to my cupboards. The bread had gone stale… no ice cream… what was a nutella lover to do?

Pecans.

You love them in pie. Now enjoy them coated in this spreadable goodness. A revelation.