Add eggs to a large bowl. Using an electric mixer, beat eggs on high speed for 3 minutes. Add granulated sugar, vanilla, melted butter, and milk; mix until ingredients are combined. Add fl our, salt, and nutmeg; mix on low speed until all ingredients are combined.

Add a teaspoon of butter to a 10-inch nonstick skillet; heat over medium heat until melted. Add ¼ cup pancake batter to pan. Cook until browned on the bottom, 1 to 2 minutes. Turn and cook until lightly browned, about 1 minute. Place onto a plate lined with a paper towel. Repeat with butter as needed and remaining batter

In a medium bowl, combine cream cheese, confectioners’ sugar, and preserves. Using an electric mixer, beat on medium speed until combined. Add heavy cream, and mix until combined.

Spread about 2 tablespoons (about 28 grams) of filling onto each pancake. Fold in half and then fold in half again to create a triangle. Serve with strawberries and hazelnuts. Garnish with mint, if desired.