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Filling- combine filling ingredients; refrigerate overnight.
Sauce- In 2 qt. saucepan, stirring sugar , cornstarch & water until cornstarch dissolves. Cook over med heat until mixture starts to boil and is thick.
Crepes- In blender, combine flour, sugar, salt, eggs, milk, 2T. melted butter & refrigerate 1 hour. Before making crepes, bring butter to room temperature & blend once more .
In a small skillet melt 1 t. butter & add 3T. batter & spread to coat evenly. Cook 1 -2 minutes until browned; flip and brown other side. Cool crepes between sheets of waxed paper.
Assembly- Place approx. 2 T. filling in center of crepes. Fold up lower section & fold down upper section; flip both left & right sides over top to form a pocket that seals filling. Drizzle with warm strawberry sauce.
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