To prepare the crêpe batter, first mix the flour with the rest of the ingredients in a bowl and whisk quickly until obtaining a uniform mixture.
Once the mixture is ready, leave it to rest in the refrigerator for half an hour.
Meanwhile, prepare the chocolate cream. To do so, melt the chocolate, and once liquid, add the cream, whipped but not solid, the icing sugar, and finally the egg yolk. Set aside to use as the filling.
Once the crêpe batter has rested in the refrigerator, heat a pan. When it is hot, spread the oil with kitchen paper to make a fine layer.
Pour a small amount of the batter in the pan, lifting and turning it so that the batter spreads well, and leave it to cook on one side.
When it starts to turn golden, lift the crêpe with a spatula and turn it over, cooking it on the other side. Make the crêpes, spreading oil on the pan each time we start a new one. Pile the cooked crêpes on a plate until the batter is used up.
To fill, spread a few teaspoons of chocolate cream over the crêpes and fold them in half or roll them. Decorate with sliced strawberries.