Crepe Mix

• In a blender, add 120 grams plain flour, 2 teaspoons caster sugar, 1/8 teaspoon sea salt, 2 eggs and 180 millilitres milk. Blend thoroughly until smooth and pour the batter mix into a bowl.
• Heat a crepe pan or non-stick frying pan over a medium heat. When the pan is hot, add a little butter and allow to melt, but not brown. Pour a ladleful of the crepe mix into the pan. Immediately tilt the pan in a circular motion to create a thin crepe. Allow the crepe to cook for around 30-40 seconds or until just cooked. If the crepe isn't cooked just yet, it will prove difficult to turn. When cooked, the crepe will almost begin to lift itself from the pan.
• Flip crepe, add 1 tablespoon chocolate spread and use a spatula or a flat knife to spread it over the crepe. Fold the crepe over the filling ingredients.
• Transfer cooked crepe to a serving plate. Top with more chocolate, add 3 fresh strawberries. Dust generously with 1 teaspoon icing sugar and serve. Repeat the process with the remaining ingredients until all of the crepes are cooked.