Preheat a large, 18” non-stick skillet with a lid over medium heat.

In a large bowl, mix together flours, sugar, baking powder, and salt.

In a medium bowl, lightly beat together milk, egg, and melted butter. Stir slowly into dry ingredients, mixing until just moistened.

Reduce the heat to medium low. Pour all of the batter at once into the skillet and spread it evenly over the bottom of the pan with a spatula. Cover and cook for 4-6 minutes, until the top is firm.

Uncover and cook for an additional 1-2 minutes, until the top is dry.

Remove pan from the heat and loosen the pancake gently with a rubber spatula. Slide the pancake onto a clean tea towel and cover the pancake with the towel to cool slightly, 3-5 minutes. (If you don’t let the pancake cool, the whipped cream will melt as soon as you fill the pancake. Wrapping the pancake in a towel while it cools lets the steam keep the pancake soft and pliable for rolling.)

While the pancake is cooling, make the whipped cream. Starting slowly, beat the chilled cream using an electric mixer with whisk beaters in a chilled bowl. Once the cream starts to thicken, add 1 tablespoon powdered sugar and ¼ teaspoon vanilla. Once the sugar and vanilla are incorporated, increase the speed and beat until soft peaks form. (To check for soft peaks, turn off the mixer and lift the beaters out of the cream. Soft peaks will droop to the side and not hold a stiff peak after the beater is removed.)*

Gently fold the sliced strawberries into 2 c of the whipped cream.

When the pancake is cool to the touch, carefully unwrap it from the towel.

Spread the whipped cream mixture evenly across the pancake. Roll the pancake gently to encase the filling.