Blend the 1 cup flour, 2 eggs, 1 1/4 cups milk, 2 tbsp melted butter, 1 tbsp granulated sugar, 1/4 tsp salt, and 1/2 tsp vanilla extract in a blender on high for 20 to 30 seconds until smooth. Rest the batter for 15 minutes.

Beat the 8 oz softened cream cheese on medium speed for 1 minute, then add the 1/2 cup powdered sugar, 1/4 cup sour cream, and remaining 1/2 tsp vanilla extract. Beat for another minute until smooth and creamy.

Heat a 10-inch nonstick skillet over medium heat for 2 minutes and brush with melted butter. Pour in 1/4 cup batter, tilt to spread, and cook for 1 to 1.5 minutes until the edges are dry and golden. Flip and cook the second side for 30 to 45 seconds. Repeat with remaining batter.

Lay each crepe flat, spoon 2 to 3 tbsp of cream cheese filling down the center, scatter strawberries over it, and fold both sides over the center. Place seam-side down on the serving plate.

Top with remaining sliced strawberries, dust generously with powdered sugar, and add whipped cream alongside. Serve immediately.