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What you need:

150 g plain flour, sifted
a pinch of salt
2 eggs
300 ml milk

For the filling:

1 punnet of  fresh strawberries (sliced) ( or 1 tin of strawberries)
8 oz of Whipping cream

What you do:

In a large mixing bowl, place the sifted plain flour and a pinch of salt . Make a well in the centre, and pour in the milk and the eggs. Use a balloon whisk to beat all together to make a smooth batter. Cover and refrigerate for 30 minutes.
In the mean time, Whip the cream until its really thickened.

Heat an 18-20 cm crepe pan or small non stick frying pan over a medium heat. Lightly grease with butter. Pour 1/4 cup (60ml) batter into the pan and swirl to coat the base. Cook for 2 minutes or until golden and lacy. Toss over and cook for a further 30 seconds. Transfer to a plate and repeat with the remaining batter.
place a pancake open on a plate and spoon on the strawberries on one half only. Fold the other half of the pancake over the strawberries.
Repeat the process again so you have 2 pancakes with strawberries on the plate.
Place a large spoon of whipped cream at the side of pancakes.
Serve warm.

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