Crêpe cake with whipped cream and strawberry jam Intense

Steps

1. Prepare hazelnut butter by heating the butter in a saucepan over low heat until browned. Then let it cool and pour it through a sieve to remove any residue. Set aside.
2. Beat the eggs and sugar with a whisk, add the vanilla and flour and mix well. Add the oil, hazelnut butter and milk. Mix the batter well.
3. Heat your crêpe pan and pour in your batter by the ladleful, without greasing it. Bake and flip one pancake after another. Allow the crêpes to cool before assembling the cake.
4. Whip the cream, mascarpone and sugar until stiff.
5. Place a crêpe on a plate and spread it with whipped cream and Bonne Maman Intense Strawberry Jam, cover it with another crêpe and repeat the process. Enjoy!