Strawberry Crepe Rolls

Pancakes

• 2 eggs
• 1 cup (240 ml) milk
• 1/2 cup (65 g) all-purpose flour
• 2 tbsp cornstarch
• 2 tbsp sugar
• 2 tbsp melted butter
• 1 tsp vanilla extract
• A pinch of salt
• 1 tsp beetroot powder (for the pink color)

Filling

• 1 cup (240 ml) cold heavy whipping cream
• 2 tbsp powdered sugar
• 1 tsp vanilla extract
• Fresh strawberries, thinly sliced

Directions

• Whisk all the pancake ingredients together until smooth, then strain the batter and let it rest about 30 minutes.
• Lightly grease a non-stick pan and cook very thin pancakes over low heat, about 30-40 seconds per side. Keep the heat low so they stay soft and hold the pink color. Let them cool completely before filling.
• Whip the cream with the powdered sugar and vanilla until stiff peaks form.
• Place a pancake smooth-side down, add some whipped cream, arrange sliced strawberries on top, add a little more whipped cream, then fold in the sides and roll into a neat rectangle.
• Chill at least 1 hour before serving.

The creator calls these strawberry pancakes; they are thin crepe-style pancakes rolled around cream and strawberries. From @bymesika on Instagram.