In a medium mixing bowl, crack 2 eggs and add 15g white sugar. Whisk vigorously until the eggs are broken up and the sugar has mostly dissolved.

Sift 100g cake flour directly into the bowl with the egg mixture. Sifting is not optional here. Whisk until just combined; a few small lumps are fine at this stage.

Add 2 drops of red velvet liquid (if using) and whisk. The color should be a soft pink-red — you can add one more drop if you want a deeper color, but go slowly. A little goes a long way.

Pour in 180g milk and 30g corn oil. Whisk until the batter is smooth and homogeneous. The batter should be thin and pourable, similar to heavy cream.

Strain the batter through a fine-mesh sieve once. This is a critical step. Even if your batter looks smooth, there will be tiny lumps of flour or bits of egg that will ruin the texture of your crepes. Straining guarantees silky, lump-free, professional-quality crepes. Use the back of a spoon or a spatula to push the batter through the sieve. Discard any solids left behind.

Heat your mini electric pan (or a small non-stick frying pan) over low heat. You want the pan warm but not screaming hot — if a drop of water sizzles aggressively and evaporates immediately, it's too hot.

Pour a small amount of batter into the center of the pan — about 2-3 tablespoons, depending on the size of your pan. Immediately tilt and swirl the pan in a circular motion so the batter spreads into a thin, even layer covering the entire bottom. Work quickly — the batter will start to set as soon as it hits the heat.

Cook over low heat until the surface forms bubbles and is fully set.

Transfer the cooked crepe to a wire rack or a large plate to cool completely. Repeat with the remaining batter. Stack the crepes slightly offset so they don't stick together. You should get about 8-10 mini crepes depending on the size of your pan.

Important: Let every single crepe cool completely before you add any cream. Warm crepes will melt the whipped cream instantly, leaving you with a sad, soupy mess. Be patient — this makes all the difference.

While your crepes are cooling, make the cream filling. In a chilled mixing bowl (pop it in the freezer for 5-10 minutes if you can), combine 200g cold heavy cream and 12g white sugar.

Using an electric hand mixer fitted with a whisk attachment, whip the cream on medium speed. Start slow to avoid splashing, then increase to medium-high. Whip until the cream reaches a thick, yogurt-like consistency — it should hold soft peaks, be smooth and billowy, and be thick enough to pipe but not so stiff that it's grainy or dry. This usually takes 1-2 minutes.

Transfer the whipped cream to a piping bag fitted with a round tip (or just snip the tip off a disposable piping bag). Set aside in the refrigerator while you prepare the strawberries.

Wash and pat dry fresh strawberries. Remove the green tops and dice the strawberries into small, uniform pieces — about the size of small peas. You want them small enough to distribute evenly when you roll, but large enough to provide a noticeable burst of fresh fruit flavor.

Take one completely cooled crepe and place it on a clean work surface with the prettiest side facing down (the side that was against the pan will have a nicer pattern).

Fold the crepe in half gently. You should now have a half-circle or half-moon shape.

Pipe a line of whipped cream along the straight edge of the folded crepe, leaving a small border at the ends.

Use a small offset spatula or the back of a spoon to spread the cream into an even, thin layer across the entire surface of the folded crepe. Don't overload it — too much cream will squeeze out when you roll.

Gently roll the crepe up into a tight cylinder. Roll slowly and steadily, using your fingers to keep the filling tucked in.

Place the finished towel roll seam-side down on your serving plate. Repeat with the remaining crepes and filling.

Pipe a small dollop of cream on top of the mini towel rolls.

Top each cream dollop with a small strawberry piece — a slice, a small dice, or even a tiny whole strawberry half if your strawberries are small.