For the strawberry-rhubarb crêpe, first for the filling, steam rhubarb, vanilla sugar, 3/5 water, lemon juice, sugar. Cut the strawberries in half.
Put vanilla sugar, salt, flour in a bowl, add eggs and egg yolks. Add milk and mineral water, whisk. Fold in liquid butter. Fry crêpes in little butter on both sides until light.
Spread rhubarb compote and strawberries evenly on crêpe. Decorate strawberry-rhubarb crêpe with chocolate syrup.
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