Start by making the crepes. In a large mixing bowl, whisk together the flour, sugar, and salt.

In a separate bowl, beat the eggs and then add the milk, melted butter, and vanilla extract. Whisk until well combined.

Gradually pour the wet ingredients into the dry ingredients, whisking constantly to prevent lumps from forming. Continue whisking until the batter is smooth and well combined.

Heat a non-stick skillet over medium heat. Once the skillet is hot, lightly butter it or spray it with cooking spray.

Pour a small ladleful of the batter into the skillet and quickly tilt the skillet to spread the batter evenly across the bottom of the pan.

Cook the crepe for 1-2 minutes on one side, until the edges start to turn golden brown. Then, flip the crepe and cook for an additional 1-2 minutes on the other side.

Transfer the crepe to a plate and repeat the process with the remaining batter. You should have enough batter to make about 8-10 crepes.

Once all of the crepes are cooked, it's time to make the filling. In a large mixing bowl, whisk together the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.

Add the sliced strawberries to the bowl and gently fold them into the cream mixture until well combined.

To assemble the crepes, spoon a generous amount of the cream mixture onto each crepe and spread it out evenly.

Fold the crepe in half and then fold it in half again, creating a triangle shape.

Repeat the process with the remaining crepes.

To serve, garnish the crepes with additional sliced strawberries and a dusting of powdered sugar.