In a blender, combine eggs, softened butter, granulated sugar, flour, milk, vanilla extract, and salt. Blend on medium speed for about 30 seconds until smooth.

Heat a non-stick skillet or crepe pan over medium heat for about 2 minutes. Lightly grease with butter or cooking spray.

Pour about 1/4 cup of crepe batter into the center of the pan, swirling it to coat the bottom evenly. Cook for 1-2 minutes until edges lift, then flip and cook for another 30 seconds.

Transfer cooked crepes to a plate and stack with parchment paper between each to prevent sticking.

In a mixing bowl, beat cream cheese with powdered sugar and vanilla extract until smooth. In another bowl, whip heavy cream until soft peaks form, then fold into the cream cheese mixture.

Spread a layer of creamy filling on each cooled crepe, top with sliced strawberries, and fold or roll. Arrange on a serving platter.