Simply whisk all the ingredients together until smooth.(except the flour.) Add in the flour, 1 tablespoon at a time, blending just until the flour has been mixed in.

Chill crepe batter for at least 30 minutes. Once chilled, give the batter a quick blend again.

Grease a non-stick pan with unsalted butter and heat over medium heat. Pour about 3 tablespoons worth of batter into the pan and tip the pan from side to side to get the batter to spread out throughout the pan.

Cook each side of the crepe for 15-20 seconds before loosening up the edges with a spatula and flipping the crepe out of the pan and onto a piece of wax paper (or parchment paper). Gently lift the crepe and move it back to the pan, with the uncooked side facing down. Cook for 15-20 seconds then remove to cool.

Spread a thin layer of cream onto the crepe, add sliced strawberries, and then roll the crepe like you would a wrap.