Serves: 8

 Ingredients:

• 3 Eggs 
• 15g Butter (melted) 
• 220ml Milk 
• 30ml Beetroot Juice 
• 60g Plain Flour 
• 30g Corn Flour
• 20g Icing Sugar
• 300g Strawberries (about 16 strawberries) 

• 350ml Whipped Cream 
• 1 tsp Vanilla Extract  
• 2 tsp Icing Sugar 

 Method:

1. In a large mixing bowl, whisk together the eggs, butter, milk and beetroot juice. Sift in the flour, cornstarch and icing sugar and whisk until well combined.
   
   
2. Pour the batter through a sieve into another bowl to get rid of any lumps and air bubbles (I did this twice to make the batter extra smooth!). 
   
   
3. Heat a non-stick frying pan on medium heat and pour a ladle full of batter onto the pan, swirling this around to form a thin crepe. Cook for about 5 minutes on low-medium heat or until you see the sides of the crepe drying out and small bubbles form in the middle of the crepe – remove the crepe (use a spatula – you can also use your hands but be careful!) and place it on a plate to cool.
   
   
4. Cook the remaining pancakes until you run out of batter – you should have about 8 large crepes from this recipe (or 12 smaller ones). Set aside to cool. 
   
   
5. In another bowl, whip the cream, vanilla, and icing sugar until stiff peaks form. Remove the tops from the strawberries and cut in half.
   
   
6. To assemble, take one cooled crepe and lay it cooked side up (this ensures the smooth side is on the outside). Spoon whipped cream into the middle of the crepe, then place 4 strawberry halves on top of the cream with the tops facing each other. Top with a bit more cream, then wrap the filling by first folding the sides inwards, then folding the top and bottom ends to form a square shape.
   
   
7. Fold the remaining pancakes this way, then set them on a large plate folded side down in the fridge for 15 minutes to firm up. Slice and devour! 

This recipe was created by Dan Dumbrell, check out Dan's Instagram here.