For the filling: Beat the cream cheese with an electric mixer until it's smooth. Add the powdered sugar, a little at a time, and continue beating the mixture until it's smooth. Beat in the salt and vanilla until they're fully distributed. Set the filling aside.

For the fruit sauce: Slice the berries into bite-sized chunks. Squash about half the berries with a stick blender or potato masher. Stir in the sugar until it's dissolved, then add the rest of the berries. Set aside.

Over medium-high heat, melt a half teaspoon of butter in a seasoned cast-iron or non-stick skillet. While the butter's liquefying, prepare the crepe batter.

In a large mixing bowl, measure the flour, salt, and sugar. Add milk and water and whisk together. One at a time, drop in the eggs, whisking after each addition. Add the butter and keep mixing. If your bowl doesn't have a pouring lip, you might be better off pouring the batter into a pitcher before transferring it to the pan.

Rotate the skillet to spread the melted butter all over the surface. Let the butter cook a few more minutes until it's golden.

Pour enough batter into the pan to cover half its surface. Tilt the pan so its entire surface is covered. Cook the batter until it's bubbly and light brown around the edges. Remove the pan from the heat to turn the crepe. Run the edge of a spatula all along the edge of the crepe, lifting it slightly.

With a quick flip of your wrist, slip the spatula under the pancake and turn it over to cook the other side.

Transfer the crepe to a plate and use wax paper between crepes to keep them from sticking together. Repeat these steps until you're out of batter.

Place each crepe onto a plate. Spread a thin layer of cream cheese filling all over each pancake. Place about a quarter cup of the strawberry sauce down the center of each crepe. Fold the edges of the crepe toward the middle, over the strawberries and filling. Garnish the top with extra strawberries and a little powdered sugar.