In a food processor, puree the strawberry sauce ingredients until smooth.  Spoon into a bowl and set aside, or put into the fridge if you're not serving until later.  If you're using still-frozen berries, put all of the ingredients into a saucepan.  As it heats up, use a masher to smash up the berries -- sometimes I'll just leave it chunky when I don't have fresh berries for the top.

In a mixing bowl (I use my Bosch to make it fast and hands-free, but you could also use a hand blender), mix together the cream cheese filling ingredients; spoon into a bowl and set aside — again, put it in the fridge if you're not serving until later.

In another mixing bowl (or rinse out and dry the Bosch bowl) OR in a blender, mix together all of the crepe ingredients except the flour, and once that's blended well, then add the flour and blend that in.  It will be a thin batter.

Pour the batter onto a buttered frying pan — again, using my favorite pan makes it go faster, and I kept the temperature at about 300*.  I probably should've used a bit higher temp so they'd get a little more golden on the outsides, but I tend to forget things and burn food a lot (I'm right on the ball like that), so I kept it lower for once to prevent that from happening.  (I'd like to think that someday I'll learn.)  You'll be able to tell when they change color a little and are done on both sides.  If you won't walk away like I always do, let it get a nice golden brown on each side.  Cool on a plate between pieces of parchment paper.

When you're ready to serve, assemble like this:  Fill each crepe with 2-3 Tablespoons of cream cheese filling and roll up, using a bit of the filling to keep the top piece of crepe sticking down onto the bottom piece.  Spoon strawberry sauce over the top, and garnish with extra fresh berries.