• Place flour, sugar, salt, milk, eggs, vanilla, and butter in blender and process until smooth. Let mixture rest for at least 30 minutes. Alternatively, you can make the batter the day before and keep it in fridge overnight.
• Place an 8-inch nonstick skillet (or crepe pan) over medium heat. Coat with a little bit or butter. Pour about ¼ cup batter in pan and gently tilt and swirl pan until batter evenly coats the bottom. Sprinkle with some Fruity Pebbles.
• Let cook for about 1-1 ½ minutes until crepe is turning golden on bottom and edges are pulling away from pan. You can either use your fingers or a spatula to pull edges up and when ready, flip. Cook for another minute before removing crepe from pan to a plate.
• Continue with remaining batter, adding a little butter to pan in between each.
• Spread each crepe with strawberry whipped cream and fold over. Sprinkle with additional Fruity Pebbles, if desired.

Strawberry Whipped Cream

• In the bowl of a stand mixer with whisk attachment or in a medium bowl with a hand mixer, beat together heavy cream, sugar, and strawberry extract on medium-high speed until stiff peaks form, about 4-5 minutes.
• If not using immediately, store in fridge.