Place flour, sugar, salt, strawberries, milk, eggs, vanilla, and butter in blender and process until smooth. Let mixture rest for at least 30 minutes in fridge. Alternatively, you can make the batter the day before and keep it in fridge overnight.
Place a 9- or 10-inch nonstick skillet (or crepe pan) over medium heat. Coat with a little bit of butter. Pour about ⅓ cup batter in pan (use a little less if using a 9-inch pan) and gently tilt and swirl pan until batter evenly coats the bottom.
Let cook for about 1 ½-2 minutes until crepe is turning golden on bottom and edges are pulling away from pan. You can either use your fingers or a spatula to pull edges up and when ready, flip. Cook for another minute before removing crepe from pan to a plate. Keep warm.
Continue with remaining batter, adding a little butter to pan in between each.