Once the pancake pan or skillet is nice and hot, wipe lightly with a buttered paper towel, then pour in a small ladle of the batter and swirl the pan. This will give you an evenly round shaped thin pancake.
Cook for two mins then turn over.
Keep doing this until all the batter is used up.
To make puree:
Heat up the strawberries, sugar, and the star anise for 10 on medium heat, remove from the heat and let the sauce cool down completely.
Take half of the sauce remove the star anise and blitz to a smooth puree, then pour it back to the remaining sauce.
When you are about to serve the crepes pour it on the side, or serve it in a small jug next to the crepes.
I added home-made strawberry ice-cream – yummy! Enjoy.