For the crêpes with wild strawberries, beat the eggs and stir into the flour. Stir in the milk well and leave the batter to swell for 1 hour. Then foam the butter in a frying pan and carefully stir it into the batter with the salt and water.
Using a small ladle, add enough batter to the skillet so that it just spreads on the bottom as you turn the skillet. Bake over medium heat until golden, turn to other side, finish baking.
Prepare the rest of the batter in this way without using any more butter. Crimp the finished crêpes crosswise and set aside.
Rinse the lemon in hot water and dry it. Grate the zest with the sugar cubes, squeeze the juice. Dry and hull the strawberries.
Caramelize the sugar cubes in the butter. Extinguish with wine and juice of one lemon and simmer on low heat for 5 minutes.
Let the crêpes stand in the sauce at a moderate temperature for a few minutes, turning them frequently to the other side. Marinate the strawberries in it for 1 minute and serve the crêpes with wild strawberries.