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1
Combine the flour, egg and egg yolk.
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2
Add salt and combine with the milk until the mixture is smooth.
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3
Allow to stand 4 hours, covered and refrigerated.
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4
Place 1 tablespoon of butter in a hot pan and when melted and slightly brown, add to the pancake batter.
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5
Stir in the butter and then place a ladle full of the pancake batter into the hot pan moving it around the pan until the mixture sets.
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6
Place back onto the heat and wait until small bubbles appear on the surface, then flip the crepe over.
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7
Cook for a few seconds on the other side and remove from the pan with a spatula.
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8
Add sugar to a separate frypan and then add the strawberries and the remaining butter.
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9
Stir together until the sugar and butter form a fudge and add the strawberry syrup and combine.
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10
Place this mixture in the center of each crepe and roll up.
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11
Place the filled crepes back into the pan.
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12
Add the Pernod and set alight.
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13
Then add the Grand Marnier and the cognac.
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14
Place the crepes onto a heated serving dish, stir the cream into the sauce and then spoon over the crepes to coat.
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15
Recommended drink: a good Brut Champagne
