First, the dough flour, eggs, a quarter of the cream and melted butter in the small baking bowl form and mix with the whisk a smooth dough, which must not be beaten under any circumstances, so that it remains nice and tender. Flavor dough with a little bit of salt, vanilla sugar and the grated peel of the lemon and rest during half an hour.
During the waiting time, prepare the filling:
Rinse the strawberries briefly under gently running water, remove the stalks including the base and cut them into fine cubes or slices.
Place in a small baking dish and dust each with powdered sugar according to the fruit sugar content. Sprinkle with a few drops of the lemon and pull.
Then prepare the vanilla sauce:
Prepare the yolks and put them in a container with sugar, beat with mixer or whisk until white and creamy.
Cut the vanilla stalk lengthwise and let it bubble up with the remaining cream in a bowl. Meanwhile, let it simmer for 10 minutes with the lid closed.
When 10 minutes are over, add the vanilla cream to the eggs and sugar, mix briefly and pour back into the bowl. Bring to a boil over medium heat, stirring constantly with a wooden spoon. The cream should thicken gradually, without making ! otherwise the eggs will curdle. Then strain the cream through a fine sieve into a small baking bowl and refrigerate.
Bake the crêpes After half an hour, bake the crêpes: Spoon the batter
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