Hull and slice strawberries. Place in a small bowl and mix with 2 Tbs sugar. Cover and refrigerate while making the crêpes.
Make the Crepes
In a large mixing bowl, whisk together the flour and the eggs.
Gradually add in the milk and water, stirring to combine.
Add the salt and butter and beat until smooth.
Heat a lightly oiled crêpe pan (a griddle or wide, shallow frying pan works just as well) over medium-high heat.
Pour about ¼ cup of the batter onto the hot pan and tilt the pan in a circular motion until the batter coats the bottom of the pan evenly.
Cook the crêpe for about 2 minutes and when the sides are dry and the bottom is a nice light brown color, carefully loosen with a spatula and flip over, cooking another minute or 2.
Repeat with the remaining batter then set cooked crepes aside while making the cream.
Make the Whipped Cream
In a large bowl, add the cream, sugar, and extract.
Beat until light, fluffy, and soft peaks form. Do not overbeat the cream or you’ll end up with butter and buttermilk!
Place a crêpe on a plate, place a large spoon of whipped cream topped by a few strawberries on half of the crêpe. Fold in half and repeat the same step until you end up with a triangle of sorts. Top with more whipped cream and strawberries.
Dust with powdered sugar and top with chopped mint if desired.
Macerate your strawberries. By that I mean, slice them, toss them in a little sugar and place in the refrigerator for about 30 minutes. This will soften up the berries and create a little syrup as well - and who doesn’t like syrup?!?Don’t worry if the first one or two crêpes don’t turn out. It takes a minute to make sure your pan is at the right temperature and you’re using just the right amount of batter to create nice and thin crêpes that extend all the way to the edges of the pan.You can make the batter up to two days in advance, storing in the refrigerator. Let it come to almost room temperature before using. It should be thin enough to spread evenly and quickly over the pan.Don't beat your cream too long or you'll end up with butter - which is still delicious on Crêpes.Buttercream. Wait; there’s no buttercream in this recipe. I usually have little tubs of leftover buttercream in my fridge. If I do, I gently fold in a serving-size spoon of room temperature buttercream. I find this adds stability to the whipped cream and allows it to hold up under the weight of the fruit and crêpes. If you decide to go this route, simply omit the sugar from the whipped cream.