Poppy Seed Crepes with Strawberries & Cream

FOR THE CREAM:
Combine all of the ingredients in a bowl and mix well.

FOR THE CREPES:
Place the eggs in a large bowl. Beat in the sugar, milk, flour, 2 tablespoons of the melted butter and the poppy seeds. Cover and stand for 30 minutes.

Heat a crepe pan or nonstick frying pan over moderate heat. Brush the bottom with some of the remaining melted butter. Pour 2 tablespoons of the crepe mixture into the pan and tilt to spread evenly and thinly. Cook for 2-3 minutes, until the top is just set and the bottom is golden brown. Turn over and cook other side for about 1 minute. Remove to a plate.

Repeat until all of the mixture is used, making at least 6 crepes. Stack the crepes, with a piece of parchment or waxed (greaseproof) paper between each crepe. Keep the whole plate covered with a clean dish towel.

TO ASSEMBLE:
When all of the crepes are cooked, place 1 tablespoon of the vanilla cream on the edge of each crepe. Roll into a thin roll and turn the ends in to form a circle shape. Top each crepe with some of the hulled strawberries and drizzle with some of the cream.