クレープ（いちごのロールクレープ）｜料理研究家ゆかりのおうちで簡単レシピ / Yukari's Kitchen さんのレシピ書き起こし

Put unsalted butter in a bowl, heat in a 600W microwave for 30 seconds and mix well.
Crack the eggs into a bowl and beat with a whisk.
Add the granulated sugar (for dough) and mix quickly for 20-30 seconds.
Add the melted butter and mix for 20-30 seconds.
Add the cake flour and mix quickly.
Add 1/3 of the milk at a time and mix well each time.
Strain through a fine-mesh screen.
Wrap and rest in the refrigerator for 1 hour.

Line a frying pan with a diameter of 20 cm with oil with a paper towel soaked in salad oil.
Heat over medium heat for 20-30 seconds, then turn off the heat.
Put about 2/3 of the ladle in the batter, spread it over the entire surface, and put it on medium heat.
Heat while turning the frying pan until the dough stops moving, and when the dough on the surface stops moving, place the frying pan.
Once the bottom is browned, reduce the heat to low and turn it over.
Return to medium heat and bake for 15 seconds, then remove.
Bake all the dough in the same way while spreading oil each time and cool.

Cut off the stem of the strawberry and cut into 1cm cubes.
Put cream cheese in a bowl and knead until creamy.
Add granulated sugar (for fresh cream) and 1/3 of fresh cream, and whisk with a hand mixer while immersing the bottom of the bowl in ice water.
When whipped until it forms stiff peaks, add another 1/3 of the fresh cream and whip in the same way.
If you whip it harder than the first time, add the last 1/3 amount and whisk in the same way.
Remove from ice water and mix in chopped strawberries.
Keep in refrigerator until use.

Place the crepe with the beautifully patterned side down on the table.
Place the strawberries in front and only the cream in the back.
Roll from the front to make a stick.
Finish the rest in the same way and you're done.