1 For the pancake mixture, mix the flour, milk, eggs, sugar and a pinch of salt to a smooth batter and leave to stand for 30 minutes.
2 Cook 8 pancakes one after the other in a nonstick pan, adding a little clarified butter in between each one. Pile the cooked pancakes on top of each other and leave to cool.
3 Wash and hull the strawberries. Slice 100 g of the strawberries for the garnish and puree the rest with the lemon juice, icing sugar and 2 lemon balm leaves. Taste and add more icing sugar or lemon juice as necessary.
4 Whip the cream stiffly with the sugar and cream stabiliser and spoon into a piping bag with a star nozzle.
5 Wash the lemon balm and shake dry. Lay the pancakes out side by side, fill with strawberry puree and roll up.
6 Place two pancakes on each plate and serve garnished with cream rosettes, sliced strawberries and lemon balm leaves.