Put all six ingredients into a food processor, blender, or use a hand blender, and blend until smooth. Put in the fridge to chill while making the crepes.
For the crepes:
Steam the fresh spinach, then puree in a food processor (or defrost frozen chopped spinach). Squeeze out any excess water.
In a bowl, whisk together the eggs, milk, water, vanilla, butter and spinach. Add the flour, sugar and salt then whisk until smooth.
Heat the oil in a frying pan over a medium heat. Add 4-5 tablespoon of the batter and use a spoon to smooth it around the bottom of the pan to make a very thin circle. Cook for 2-3 minutes until golden, then flip carefully and cook the other side for a further minute. Continue until the batter is used up. Set the crepes aside to cool.
For the Sweet Sour Cream
Sift the icing sugar into the soured cream in a bowl and stir.
Serve the crepes with the mousse, a drizzle of the cream mixture and sliced strawberries, roll up and enjoy!