Batter: In a bowl add the sifted flour, cocoa powder and muscovado sugar.
Add the egg in the centre then the vegetable oil and 1 tablespoon of milk. Whisk vigorously until smooth.
Gradually stir in the rest of the milk, while whisking. Add the vanilla essence, almond extract and beer. Mix quickly. Refrigerate for at least 30 minutes.
Raspberry Sauce: In a food processor or a large bowl mash thawed raspberries. Remove the seeds by straining. Mix with lemon juice and icing sugar. Keep refrigerated.
Crepes: Heat a large frying pan (26/28cm in diameter) over medium heat and add a little bit of oil. Check the batter, it should have the same consistency as whipping cream, add more beer if necessary.
When the frying pan is hot spread the oil over the pan with a paper towel while removing the excess.
Add a ladle of batter in the centre of the frying pan. Spread the batter on the surface while making circular motions with your wrist. Cook over medium heat until the crepe is soft and golden.
Slide a spatula under the crepe and flip it over then cook for 40 seconds to 1 minute; check the colour. Remove the crepe from heat and place on a plate. Repeat the process until you are out of batter.
Fruit Filling: Cut the strawberries, slice the banana, peel the orange and only keep the segments of pulp then cut each segment in 3.
Add the fruits in the centre of each crepe. Add a tablespoon of raspberry sauce and tie the crepe with the string-like sweet. Serve.
String-Like Strawberry Sweets
Finding a sweet to tie the bags can be a challenge at times, I usually buy a bunch at once from a lolly shop. At a push you can use stretched out snakes.