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Crepes
Macerate the strawberries: Slice about three quarters of the strawberries. Toss them with the sugar and lemon juice. Let them sit 15 to 20 minutes, then drain off excess juice. Save a little juice for serving.
Make the crepe batter: Blend or whisk together the flour, eggs, milk, melted butter, sugar, vanilla, and salt until smooth. Rest the batter for 20 to 30 minutes.
Cook the crepes: Heat a nonstick skillet over medium heat and lightly butter it. Pour in just enough batter to thinly coat the pan. Swirl, cook 30 to 45 seconds, flip, and cook 10 to 20 seconds more. Stack on a plate and cover lightly.
Make the cream filling: Beat milk with lemon juice until thick. Fold in sliced strawberries and whipped cream.
Assemble: Fold the drained strawberries into part of the cream filling, or keep them separate for cleaner layers. Spoon filling onto each crepe, fold or roll, and plate.
Serve: Top with extra whipped cream, remaining strawberries, a dusting of powdered sugar, and a drizzle of the reserved strawberry juices.