Crepe with Strawberries and Pastry Cream

Method

1. Prepare the crepe batter: In a bowl, mix one egg with a pinch of salt and a spoonful of sugar. Add a little milk and melted butter, then gradually incorporate flour, alternating with the remaining milk, until smooth. Let the batter rest in the refrigerator.
2. Prepare the pastry cream: In a saucepan, heat milk with a split vanilla bean. In a bowl, whisk egg yolks with sugar, then add flour. Pour some hot milk into the egg mixture to temper, then return to the saucepan. Cook over medium heat, stirring constantly, until it thickens and comes to a boil. Let it boil for 30-40 seconds to cook the flour. Remove from heat and stir in butter until melted and smooth.
3. Cook the crepes: Heat a non-stick pan with a little butter. Pour a ladle of batter and swirl to coat the bottom. Cook until lightly golden on both sides.
4. Assemble the crepe: Spread a generous layer of warm pastry cream over a crepe.
5. Top with fresh strawberries and fold or roll the crepe.
6. Dust with powdered sugar to finish.