Directions

1. Whisk together flour, egg, salt, milk, 1tbsp of the vegetable oil and 2 tbsp of the sugar until it resembles very thin pancake batter. Allow to rest for 15 minutes.
2. Heat a small frying pan over medium heat and add the remaining 2 tbsp sugar, and 2 tbsp water. Gently stir until the sugars melt into a thin syrup. Add a few grinds of black pepper and the strawberries and stir gently. Remove from heat and set aside.
3. Heat the remaining tbsp vegetable oil in an 8" skillet over high heat. Pour in half of the crepe batter and use a spatula to ensure it is evenly distributed. Allow to cook for 1-2 minutes or until the top has mostly dried. Very carefully flip the crepe over (it should be thin--you might need 2 spatulas for this) and allow it to cook for about a minute on the other side.
4. Once the crepe is cooked, repeat with the remaining batter and transfer each crepe to its own plate. Add half of the strawberry mixture, reserving a little of the syrup to drizzle over the top. Roll the crepe and cut in half if desired. Garnish with additional black pepper and a bit of the strawberry syrup left in the pan.