Remove the strawberry hulls (green leaves) and slice them in half. Place the strawberries in a saucepan with the sugar and a squeeze of lemon juice, stirring to coat evenly. Bring the strawberries and sugar to a boil and reduce slightly until the strawberries have a jam-like consistency. Set aside to cool.

Place the crêpe ingredients in a jug and, using a hand blender, blend until smooth. This creates a lighter, lump-free batter. Refrigerate for 1 hour.

Heat a Le Creuset 24cm Toughened Non-Stick Crêpe Pan over medium heat and grease the pan with cooking spray or butter. Spoon some batter into the pan to your preferred thickness and swirl to coat the pan evenly.

When the top starts to bubble, flip the crêpe to cook the other side.

Add the vanilla pod to the cream and whip until soft peaks form. Add the vanilla pod to your sugar to flavour it.

Serve with fresh berries of your choice (e.g., strawberries, raspberries, etc.) and vanilla cream.