To make the crepes place the flour, sugar, cinnamon and salt in a large bowl and whisk to combine. Make a well in the centre. Add the eggs and begin to whisk them into the flour slowly, incorporating the milk as you go to make a smooth batter. The batter will be quite liquid. Set aside to rest for about 10 minutes.

Meanwhile, take ½ cup of the salted caramel sauce (recipe can be found here) in a saucepan. Bring it to a simmer. Add honey and milk. Stir to combine. It should not be thick or too thin. Take off heat and set aside.

The crepes can be folded into any shape of preference. I folded them in quarters. Layer them in a large oven-proof dish. I had a square dish so I decided to make two layers. First put the crepes on the bottom layer, pour half the salted caramel sauce and then make the second crepe layer. Pour over the rest of the sauce and the strawberries.

Cover the crepe bake with cling film or aluminum foil and store in the fridge. In the morning, take out the crepes from the fridge and pre-heat the oven on 180 C. Once the oven is pre-heated, bake the crepes for about 20 minutes in the oven or until sauce is bubbling.