Crepes!

Mix all ingredients of the batter with a whisk in a bowl, in the order listed. It will make a watery batter that you can pour with a dipper. It has to be much thinner than pancake batter, but not excessively watery—something of the consistency of melted vanilla ice cream.

Put one or two drops of oil in a frying pan and heat on medium heat until frying pan is warmed enough for cooking. Quickly pour a dipper of batter in the hot frying pan. While you do this, hold the pan handle and do rotating motions with the pan, so the batter covers the whole surface of the pan. Let crepe fry for 2 minutes or until golden brown. Then gently flip over with a metal spatula and fry on other side until equally golden brown. Repeat process until all batter is used up.

Spread a thin coat of jam on one surface of the crepe all the way near the edges. Then roll up the crepe, and top with whipped cream or strawberries. Enjoy!