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Whisk the flour with half of the milk until smooth.
Whisk in the remaining milk, eggs and salt.
Let the batter rest for about 10 minutes.
Heat a pan with some butter and bake thin pancakes.
Leave them cool for half an hour.
Spread each pancake with strawberry jam and fold it twice.
Arrange four folded pancakes in a circle.
Spread with whipped cream and chopped strawberries.
Repeat twice.