Strawberries and Cream Crepe Rolls

1: In a large mixing bowl, combine flour, cornstarch, sugar, and salt. Mix until well combined.

2: Add milk, eggs, melted butter, vanilla bean paste, and saffron (if using). Mix until just combined. Do not overmix.

3: Strain the mixture through a fine mesh.

4: Let the batter rest for 30 minutes to allow the flour to absorb the liquid.

5: Heat a small non-stick pan or crepe pan over medium heat. Add butter.

6: Pour approximately 1/4 cup of batter into the pan and tilt to evenly coat the bottom.

7: Cook for 1-2 minutes, until the edges start to curl and the surface is dry.

8: Loosen the crepe with a spatula and flip. Cook for another minute.

9: Repeat until all the batter is used up, making about 8-10 crepes.

10: In a separate bowl, whip the heavy whipping cream, sugar, and vanilla bean paste until stiff peaks form. Set aside.

11: Lay 3 crepes flat on a work surface.

12: Spread 2-3 tablespoons of whipped cream in the center of each crepe, topping with strawberries.

13: Fold the sides and roll the crepe into a tight cylinder.

14: Repeat with the remaining crepes and filling.

15: Serve the crepe rolls chilled, garnished with additional whipped cream, powdered sugar, and strawberries if desired.