Mix the flour and salt in a bowl, create a well in the middle. Whisk the milk, water and eggs, gradually pour into the well while whisking, continue whisking until the batter is smooth. Cover and leave to stand at room temperature for approx. 30 mins.
Heat a little clarified butter in a non-stick frying pan. Pour approx. 1/4 of the batter into the pan to thinly cover the base. Reduce the heat. Once the underside is cooked and separates from the pan, turn the omelette, finish cooking, cover and keep warm. Repeat these steps with the remaining batter.
Mix the sugar and cinnamon, sprinkle on top of the omelettes. Roll up the omelettes, cut into approx. 2 cm rings, thread the omelettes and strawberries alternately onto the skewers.