Make the whipped cream: Using an electric mixer or whisking by hand, whisk the heavy cream and powdered sugar until stiff peaks form. Refrigerate until ready to use.

Slice the strawberries per the instructions above.

Make crêpe batter: In a large mixing bowl, whisk together the flour and the egg. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth.

Brew the coffee to your liking.

Cook the crêpes: Lightly grease the griddle or frying pan with nonstick spray. Pour or scoop the batter onto the pan, using approximately 1/4 cup for each crêpe. Tilt the pan with a circular motion so that the batter coats the surface evenly. Cook the creêe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn, and cook the other side. Repeat for remaining crêpes.

To finish the crêpes: Spread whipped cream inside the crêpe shell, then add in the strawberries, and fold or roll up.

Serve: Enjoy crêpes with coffee.