Melt the butter over a medium heat until it turns a golden brown. Leave to cool, then sieve and set aside.
In a large bowl, whisk the eggs and caster sugar with the vanilla. Gradually whisk in the flour to form a smooth batter. Finally whisk in the oil, browned butter and the milk.
Heat your crêpe pan without oiling it and add a ladleful of the batter. Cook the crêpes for 1-2 minutes, then flip and cook for a further 1 minute. Continue using all the batter then leave the crêpes to cool.
Whip the cream, Mascarpone cheese and icing sugar together until smooth.
To assemble the cake, take a flat serving plate, layer up the cooked crêpes with layers of the whipped cream mixture and the Bonne Maman Strawberry Intense.
