Put all the ingredients for the pancakes in a tall measuring cup and mix for 2 to 3 minutes until a smooth batter with an immersion blender. To maintain the beautiful pink color, it’s best to cook the pancakes over medium heat, not too hot. Heat the pan, rub it with a bit of butter, and then bake 6 nice round even pancakes. Stack them, cover, and let them cool completely.
Put all the ingredients for the filling in a large bowl and whip well. Now lay the 6 pancakes in a rectangle in front of you. Spread 2/3 of the filling evenly in a rectangle, staying 1 cm away from the edge. Cut half of the strawberries into quarters and distribute them in lines on top. Fold the sides in 1 or 2 cm so that you get a nice rectangle. Then roll it up completely, making sure the end is at the bottom.
Place it on a plate. Pipe the rest of the mascarpone on top in rosettes, decorate with strawberries, sprinkles, and sift some powdered sugar over it. Let it cool for at least 1 hour in the fridge before serving. Cut into 4 equal parts and serve with the rest of the strawberries.