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.