Crêpe: whisk the eggs and the sugar, gradually adding milk and the sieved flour. Pour the liqueur, the Trevalli milk and the Trevalli butter in. Leave it apart for 30 minutes.
Place a buttered pan on a medium heat. When it is hot enough pour a ladleful of batter in, let the crêpe set and turn it to cook it well on both sides. Once ready, place it on a plate. Continue to cook crêpes until you have finished all the ingredients.
Fill the crêpes with the Hoplà Aerosol Spray Cream and strawberries. If you like, you can dust the crêpes with brown sugar.
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