Leopard crêpes with hazelnut and cocoa spread

Steps

1. In a mixing bowl, combine the flour, sugar, and salt.
2. Stir and add the eggs, then the milk. Mix well to avoid lumps. Finally, add the oil and stir the batter.
3. Put 2 ladles of batter + 1 teaspoon of Bonne Maman hazelnut and cocoa spread in a bowl. Mix everything well. Put 2 ladles of batter + 2 teaspoons of Bonne Maman hazelnut and cocoa spread in another bowl. Mix well too.
4. Heat your frying pan over medium heat. As quickly as possible, pour small dollops of the darkest pancake batter onto the pan using a teaspoon. Quickly use a tablespoon to surround the small dollops with medium-dark pancake batter. Finish with plain pancake batter to form a whole pancake. When the batter changes colour, flip the pancake and cook for the same amount of time on the other side.
5. Top your crêpe with Bonne Maman hazelnut and cocoa spread, half a sliced banana and some chopped hazelnuts.