Place flour, sugar, salt and cocoa powder in a blender.

Pour in milk, egg, vanilla and melted butter and mix all ingredients until smooth.

Cover and place in the fridge for at least 1 hour (or you can leave it there overnight, too). Meanwhile, wash and slice the strawberries and make the whipped cream.

Take the batter out of the fridge, stir well. Set aside. As you can see the bubbles have disappeared.

Heat up and grease the non-stick skillet with a little bit of butter.

Pour in 3 tablespoons crepe mixture and tilt the pan gently to cover the entire surface.

When the edges are cooked enough, they will start to slightly separate from the pan (approx 1 minute). You can use the silicone spatula to separate them a little bit.

Flip it over and cook for 20-30 seconds more.

Note: No matter what I do, my first crepe is always a bust. It never comes out right. It's hard to turn and it breaks into soft pieces. However, somehow this crepe seems to season the pan because the second one works just right.

While the crepe is cooking, pour the next three tablespoons of batter into a cup. This way it will be ready to pour and you will save time.

When done, remove from pan and place on a flat plate. Repeat until all the batter is used.

Serve immediately, or let them cool down then store in a plastic bag in the fridge until it's time to serve them.

To serve, place one crepe on a plate, make sure to use the pale side up. Imagine the crepe with two intersecting perpendicular lines creating four triangle shapes.

Spread one heaping teaspoon of whipped cream on one of the triangular areas, cover with sliced strawberries, then fold the crepe in half on top of the filling.

Then fold again to create the triangles, repeat.

For serving, place the desired number of crepes, I like three, on a plate, add a scoop of creamy, delicious Graeter's ice cream, garnish with more strawberries and mint if you like, and use a sieve to dust with a generous amount of confectioner's sugar.