In a bowl, mix the egg. Add milk, pancake mix, and salad oil. Strain through a sieve and refrigerate for 30 minutes.

Cut the stems off the strawberries. Slice 10 strawberries thinly (3 mm width) and dice the remaining 2 into 1 cm cubes.

In a bowl, whip heavy cream and sugar over ice water until stiff peaks form. Mix in the canned azuki beans to create azuki cream.

Heat a frying pan over low heat with salad oil, spreading it with a paper towel. Pour a ladleful of batter and cook until edges are slightly browned. Flip and cook briefly on the other side. Cool on a plate and cover with plastic wrap. Repeat to make about 8 crepes.

Spread azuki cream on one crepe, leaving a 1.5 cm border. Layer sliced strawberries on top. Repeat until all crepes are used. Wrap and refrigerate for 1 hour.