For Compote

2 cups Concord grapes, whole, stems removed, plus 1 cup halved, seeded, stems removed

3/4 cup water

1/4 cup sugar

Combine 2 cups of grapes, sugar, and water in a saucepan over moderate heat. Simmer for 20 minutes, stirring occasionally until grapes are broken down. Using a fine mesh strainer, pressing on solids strain mixture into a bowl. Discard the solids. Return strained mixture to saucepan and add remaining grape halves. Simmer over low heat about 5 minutes until grape halves soften. Set aside.

For Crepes:

1 1/2 cups flour

1/2 cup cocoa powder

6 tablespoons confectioners sugar

1/4 teaspoon salt

2 tablespoons unsalted butter, melted

2 cups milk

2 large eggs

1/2 teaspoon pure vanilla extract

1/2 cup chocolate hazelnut spread, such as nutella

1/4 cup chopped hazelnuts

butter as needed

parchment paper

In a large bowl combine the flour, cocoa powder, sugar and salt. In another bowl, whisk together butter, milk, eggs and vanilla until blended. Add wet ingredients a little at a time to the dry ingredients. Whisk until all lumps have dissolved and mixture is smooth. Refrigerate for at least 20 minutes.

Melt some butter in a 6-inch skillet over medium heat. Pour 1/4 cup of the batter and swirl the pan around to spread the batter evenly over the bottom. Cook crepe until golden brown on both sides, turning once with a spatula, 1 1/2 to 2 minutes total. Transfer to a plate and repeat with remaining batter. Stack the crepes between squares of parchment paper.

Spread chocolate hazelnut evenly over crepes and sprinkle with nuts. Roll up firmly to enclose the filling. Serve with concord grape compote.