Beat the eggs in a big bowl. Add all the other ingredients and mix until combined. Set aside for 30-60 minutes.
Prepare the strawberries. Cut the strawberries into smaller pieces. Add about half of the strawberries into a small sauce pan with the 2 tbs of sugar and bring to a boil. When the strawberries are soft, remove the compot from the heat and set aside.
Add about 1 tbsp of butter on a sauce pan. Pour a little amount of the crêpe batter to the pan. Fry it on a medium heat until the pancake has got a nice golden colour on the other side. Turn and fry on the other side as well. Repeat as many times as there’s batter left. Remember to add more butter to the sauce pan after every crêpe.
Enjoy the crêpes hot with caramelised condensed milk, fresh strawberries and quickly made strawberry compot!