Toast the coarsely chopped hazelnuts in a pan without oil until they are lightly browned and fragrant.
In a bowl, mix the Greek yogurt and vanilla extract. Add the lemon zest and powdered sugar.
Whip the heavy cream until stiff, carefully fold it into the yogurt mixture, and chill.
For the waffle batter, combine the butter, sugar, salt, and vanilla extract. Then add the eggs.
Mix in the flour, ground hazelnuts, and baking powder. While stirring constantly, pour in the milk and heavy cream until a smooth batter forms.
Preheat the waffle iron and brush it with some oil.
Serve the waffles with the vanilla cream, sprinkle with some toasted hazelnuts, and drizzle with honey.
