Crêpes with cherry jam

Steps

1. Melt the butter in a saucepan over medium heat. Strain it.
2. Crack the eggs, add the hazelnut butter and buttermilk. Stir in the dry ingredients, add the vanilla pod seeds and mix.
3. Mix the sour cherry jam with one to two tablespoons of pancake batter and pass through a sieve until smooth.
4. Divide the dough into 4 bowls. Add 1 to 2 teaspoons of Bonne Maman sour cherry jam to the first bowl. Repeat the process with bowls 2 and 3, adding more jam to each so that you end up with 3 different shades of pink. Leave the dough in the last bowl plain.
5. Heat a knob of butter in a pancake pan. When the pan is hot, add a ladleful of batter and cook for one minute. As soon as bubbles start to form on the surface, flip them over and cook for a few more minutes until golden brown. Arrange the pancakes in stacks, alternating the shades of pink from darkest to lightest. Serve with the remaining Bonne Maman sour cherry jam and fresh fruit.