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In a blender, blend milk, eggs, butter, sugar, vanilla, salt and flour 15 to 20 seconds, or until batter is smooth. Chill at least 30 minutes, or overnight.
Spray nonstick cooking spray onto an 8-inch frying pan. Pour about ¼ cup batter into the pan and cook over medium-low heat. Turn pan immediately from side to side to form an even circle. Cook 1 to 2 minutes per side, or until lightly browned. Remove from heat and stack on a plate.
In a medium bowl, toss together the strawberries and sugar. Chill at least 15 minutes, or until a syrup forms. For more of a jam strawberry filling, place the strawberries with sugar in a small saucepan. Then add the lemon juice and butter. Cook over medium-low heat. Simmer 3 to 5 minutes, or until thickened. Mash with a fork, if desired, and let cool. Fill the crepes with strawberry filling and add additional toppings, if desired.