Rose Jam with Strawberries and Buckwheat Crêpes

Ingredients

• 250 gm strawberries, hulled and cut into thin wedges
• 125 ml (½ cup) pouring cream
• 125 gm (½ cup) crème fraîche
• 50 gm caster sugar
• Rose petal jam
• 200 gm organic rose petals (see note)
• 200 gm caster sugar
• 2 pink lady apples, diced and wrapped in muslin and tied to secure
• 1 tsp rosewater
• Buckwheat crêpes
• 60 gm butter, coarsely chopped, plus extra, softened, for cooking and spreading
• ½ tsp caster sugar, plus extra for scattering
• 240 ml milk
• 50 gm buckwheat flour
• 75 gm (½ cup) plain flour
• 120 ml flat beer
• 2 tbsp vegetable oil
• 2 eggs