Slice the strawberries and sweeten with icing sugar. Leave at room temperature while you make the crèpes.
Mix all the dry ingredients together and form a well in the centre of the bowl.
Add eggs, water, milk and melted margarine and beat until smooth.
Heat a non-stick pan and wipe with a piece of kitchen roll with a little vegetable oil or margarine. Add spoonfuls of the batter, swirling the pan to cover the whole pan very thinly.
Cook until golden then turn and repeat. Keep crèpes warm on a plate over hot water, separating with pieces of tinfoil to prevent sticking.
When ready to serve, spoon some of the strawberry mix into each crèpe with a little crème fraîche. Fold and serve, sprinkled with icing sugar if desired.
For an extra-special treat return the filled and folded crèpes to a frying pan, pour over a little brandy or Cointreau and ignite for a summery take on Crèpes Suzette.
