In a medium mixing bowl, crack 2 eggs. Add 20 g white sugar and 20 g corn oil. Whisk vigorously until the mixture is fully combined and slightly pale.

Pour in 240 g milk and continue whisking until smooth.

Add 3 drops of red velvet emulsion. Stir until the color is completely uniform throughout the batter.

Sift 70 g cake flour into the wet mixture. Whisk gently until the batter is smooth and free of lumps. Do not overmix.

For the silkiest texture, strain the entire batter through a fine-mesh sieve into a clean bowl. Set aside.

Preheat a non-stick frying pan over low heat. The pan should be warm but not smoking.

Ladle a small amount of batter into the center of the pan. Immediately tilt and swirl the pan in a circular motion to spread the batter into a thin, even layer.

Cook over low heat until the surface of the crepe is set and small bubbles or “pockmarks” begin to appear. This means the bottom is perfectly cooked.

Gently lift an edge with a spatula and slide the crepe onto a plate or wire rack to cool completely. Repeat with the remaining batter. Stack cooled crepes on a plate; they will not stick if completely cool.

In a chilled mixing bowl, combine 400 g heavy cream and 40 g white sugar.

Using an electric hand mixer or stand mixer with a whisk attachment, whip on medium speed until the cream thickens to a yogurt-like consistency. It should hold soft peaks and be spreadable but not stiff. Set aside in the refrigerator.

Lay 4 cooled crepes on a clean work surface, slightly overlapping each other by about 1 inch to form one large rectangle.

Pipe or spoon a generous, even layer of the whipped cream over the entire surface of the overlapping crepes. Use an offset spatula to spread it smoothly to the edges.

Sprinkle diced fresh strawberries evenly over the cream.

Pipe or spread a second, thinner layer of cream over the strawberries and smooth again.

Gently fold the left and right sides of the crepe rectangle toward the center, about 1–2 inches on each side. This creates the “rug” or “towel” shape of a classic Swiss roll.

Starting from one short end, carefully roll the crepes into a tight log. Roll slowly and gently to prevent cracking.

Place the roll seam-side down on a serving plate or tray.

Refrigerate the assembled crepe roll for 30 minutes to allow the cream to firm up and the roll to hold its shape.

While the roll chills, whip 80 g heavy cream with 5 g white sugar until thick and yogurt-like.

Remove the chilled roll from the fridge. Pipe or spread the decorative cream over the top surface.

Garnish with halved fresh strawberries.

Slice with a sharp knife (wipe clean between cuts) and serve cold.