step one, Making the Crepe Batter

1. Start by cracking 2 eggs into a bowl and adding 250g milk. Whisk until the eggs are fully integrated into the milk. Next, add 100g all-purpose flour and 40g sugar, and whisk again until the batter is smooth. Finally, pour in 25g melted butter and whisk one more time. For an extra-smooth batter, pass it through a sieve to remove any lumps.

step two, Cooking the Crepes

1. Heat a non-stick pan over medium heat and lightly butter it to prevent sticking. Pour a ladle of batter into the pan, swirling it around to coat the surface evenly. Cook the crepe for about 2 minutes, or until the edges start to lift and the bottom is golden. Flip it carefully and cook for another 2 minutes. Repeat this process until all the batter is used—you should end up with about 10 crepes.

step three, Preparing the Filling

1. While the crepes cool, prepare the filling. In a bowl, combine 150g cold heavy cream and 30g sugar. Using an electric mixer, whip the cream for about 2-3 minutes, or until stiff peaks form. Be careful not to over-whip, as this can cause the cream to separate. Wash, dry, and slice 5 strawberries into bite size pieces.

step four, Assembling the Crepe Rolls

1. Lay a crepe flat on a clean surface and spread a generous layer of whipped cream in the center. Add a few strawberry slices on top of the cream. Fold the sides of the crepe inward, then roll it up tightly, making sure the filling stays inside. Repeat this process with the remaining crepes.

step five, Garnishing and Serving

1. Once all the crepe rolls are assembled, drizzle them with condensed milk and top with a fresh strawberry for decoration. Serve immediately and enjoy!