Step 1: Prepare the Crepe Batter : In a blender, combine flour, eggs, milk, melted butter, sugar, vanilla, and salt. Blend until smooth and lump-free. Let the batter rest for 10–15 minutes — this helps the gluten relax, making softer crepes. (You can also mix by hand using a whisk, but a blender gives the smoothest texture.)

Step 2: Prepare the Strawberries : In a medium bowl, combine sliced strawberries, sugar, and lemon juice. Toss gently and let sit for 10 minutes to release their natural juices.

Step 3: Make the Whipped Cream : In a chilled bowl, beat the cold heavy cream, powdered sugar, and vanilla using a hand mixer or whisk until soft peaks form. Don’t overbeat — you want it light and fluffy.

Refrigerate until ready to serve.

Step 4: Cook the Crepes : Heat a nonstick skillet or crepe pan over medium heat. Lightly brush with butter. Pour about ¼ cup of batter into the pan, swirling quickly to coat the bottom evenly. Cook for 1–2 minutes, until the edges lift slightly and the bottom is golden. Flip carefully with a spatula and cook another 30–60 seconds. Transfer to a plate and repeat with the remaining batter, stacking cooked crepes with parchment paper between each to prevent sticking.

Step 5: Assemble the Crepes : Lay a crepe flat on a plate. Spoon a few strawberries down the center and top with a dollop of whipped cream.

Fold or roll the crepe, then top with extra whipped cream and more strawberries. Dust lightly with powdered sugar.

Step 6: Serve and Enjoy! : Serve immediately while the crepes are warm and the whipped cream is cool and fluffy.