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Sift the flour into a bowl and make a well in the centre.
Add the egg and a little milk into the well, then gradually whisk in the flour, slowly adding more milk until you obtain a smooth, thin batter.
Strain the mixture through a fine sieve into a jug and stand for at least 10 minutes before cooking the crêpes.
Melt the butter in a 20 cm crêpe pan, then whisk the hot, melted butter into the crepe mixture.
Pour enough mixture into the hot pan to thinly cover the base.
Cook for 1 minute or until the edges start to brown.
Turn and cook the other side for 30 seconds, then transfer to a plate and repeat with the remaining batter, stacking the cooked crêpe as you go.
To assemble, spread each crêpe with a little jam and cream and top with 4-5 slices of strawberry.
Fold the crêpes and dust with icing sugar just before serving.