Lace pancakes with Bonne Maman strawberry jam

1. Start by preparing the hazelnut butter. Melt the butter in a saucepan, whisking constantly. When it starts to foam and turn a nice amber color, remove it from the heat and let it cool.
2. Mix the wheat flour, sugar, eggs and milk in a bowl. Pour in the hazelnut butter, filtering it through a fine mesh sieve. Mix the dough in a blender or hand blender.
3. Refrigerate for 1 hour. Pour the mixture either into a freezer bag or into a flexible bottle with a fine tip (like those for mustard or ketchup in restaurants).
4. Heat the heart-shaped pan. When hot, add a knob of butter and draw lace by adjusting the flow of crepe batter from your freezer bag or bottle. Cook on both sides for a few minutes. Also cook full crepes.
5. Place a full crepe on a plate, garnish with Bonne Maman Strawberry jam and cover with a lace crepe before enjoying!

Note: Swirl, lace, grid, let your imagination run wild!