Recipe for Flower Pancakes with Spreadable Cream.

Put the flour in a mixing bowl with the salt and sugar. Make a well in the center and pour in the eggs. Mix gently. When the mixture becomes thick, gradually add the cold milk. Then add the cooled melted butter and mix everything together.

Let rest for 30 minutes before cooking.

Cook the pancakes in a hot skillet. Pour a small ladle of batter into the skillet and make a swirling motion to spread the batter over the entire surface. Place it on the heat until the edge of the pancake turns light brown. It's time to flip it over. Let it cook for about a minute on this side, and the pancake is ready.

To finish, create a cardboard template for a strip approximately 5 cm wide. Cut the strips (Tip: the cuts should not be too thin or too thick). With a single crepe, you can make 4 to 5 strips depending on the diameter. Fold the crepe strips into petal shapes. Using a pastry bag, fill the petals with hazelnut spread.