1.Preheat oven to 180°C (160°C fan forced). Line a shallow baking dish with baking paper.
2.Place strawberries in dish, sprinkle with sugar, then drizzle with extract, turn gently to combine.
3.Roast, uncovered, for 7 minutes or until strawberries start to soften. Remove dish from oven, stir in orange segments.
4.Meanwhile, sift flour into a small bowl, gradually whisk in combined milk and water until batter is smooth.
5.Heat a medium non-stick frying pan over medium heat, pour in a quarter of the batter, tilt pan to cover base with batter. Cook crêpe until browned lightly, loosening edge with a spatula. Turn crêpe, brown other side. Remove crêpe from pan, cover to keep warm. Repeat with remaining batter.
6.Serve crêpes topped with strawberry mixture and mint.
The crêpes can be made a day ahead, layer them between sheets of baking paper, then cover and store in the fridge.Note