STRAWBERRY FILLING: Remove stem, cut into slices. Add sugar and refrigerate for 30 minutes (best to do this before cooking crepe)
BATTER: Mix ingredients together in a medium bowl. (Mix in more milk if mix isn't creamy enough) Pour into 10 inch skillet. Fry flat like a pancake, flipping every 2 minutes or when bottom becomes a solid. Take crepe out, place on a plate to cool.
STRAWBERRY FILLING: Add strawberries to crepe with chocolate syrup. Fold like a taco. Put a scoop of whipped cream on top with whole strawberry, drizzle chocolate syrup over all,