• In a large bowl, whisk together the Eggs, Milk, Vanilla and Sugar, until light and smooth.  Add the flour, and whisk until any lumps disappear, or the batter is smooth.  Let batter sit for 20 minutes.  Bubbles will form on the top, that's normal.  Turn Crepe Maker onto the low setting, and when hot, add the Tablespoon of butter and melt on the non-stick surface.  When Butter has melted, add 1/4 cup of the Crepe Batter, and spread the Batter out thin on the Crepe Maker - either using the Crepe Maker tools (see link), or the back of a spoon.  This will make the Crepe Batter thin.  Cook the Crepe for about 3 minutes, then flip the crepe and cook for another minute on the other side.  Remove the Crepe with the Crepe tool to a plate, or a piece of Parchment paper, or Silpat.  Continue until all batter has been used.

Make the Filling:

• In the mixing bowl of a stand mixer, mix the Cream Cheese, and Heavy Whipping Cream, until smooth and creamy.  Add the Sugar, Powdered Sugar, and Vanilla, and blend until smooth.  Place the Filling in the refrigerator until time to fill the Crepes.

TO FILL THE CREPES:

• With the Crepes laying flat, add about 2 Tablespoons of the filling to the center of the Crepe, and smooth out evenly.  Add a few strawberries on top of the cheesecake filling.  Fold the crepe in half, and then in half again. Place on a serving plate, stacking two or three Crepes on the plate.  Add a few more Strawberry slices on top of the Crepes.  Serve, and Enjoy!