In a large mixing bowl, combine the flour, eggs, milk, melted butter, sugar, vanilla extract, and a pinch of salt. Whisk until smooth.

Cover your batter and let it rest in the fridge for about 30 minutes.

Heat a non-stick skillet over medium heat and lightly grease it with butter or oil.

Pour about 1/4 cup of the crepe batter into the skillet while swirling to spread evenly. Cook for about 1-2 minutes until the edges start to lift, then flip and cook another 1-2 minutes until golden brown.

Transfer the crepes to a plate and continue with the remaining batter.

In a medium bowl, mix the softened cream cheese, powdered sugar, and vanilla extract until smooth.

Spread a scoop of the cream cheese filling into each crepe, add fresh strawberries, then fold or roll up.

Dust with powdered sugar and drizzle with honey or chocolate sauce if desired.