Cocoa swirl crepes with hazelnut and cocoa spread

Steps

1. Start by mixing the eggs, flour, sugar, and milk with a whisk or mixer.
2. Prepare a nut butter: bring the butter to a boil in a small saucepan. Whisk it until it turns a nutty brown color. Stir it into the crêpe batter and strain it through a fine sieve.
3. Remove a quarter of the dough and mix with the cocoa powder and two tablespoons of Bonne Maman spread. Place in a freezer bag and seal.
4. Cut off the corner of the freezer bag and draw a swirl in your pan with the cocoa crêpe batter and Bonne Maman spread. Then pour in a ladleful of pancake batter and cook for 2 minutes on each side.
5. Roll up the crêpes and enjoy them with Bonne Maman spread or Bonne Maman strawberry jam.