Start with the crepe batter, as it will need to rest for an hour. Add milk, water, eggs, flour, salt and sugar to a blender and blend until smooth.
Scrape down sides and add melted butter. Blend until just incorporated.
Cover and refrigerate for an hour.
Strawberry Sauce:
While the crepes are resting, make the strawberry sauce. Combine all ingredients to a sauce pan over medium heat.
Bring to a simmer and gently stir until strawberries start to slightly break down. Remove from heat. Sauce will thicken upon standing.
Ricotta Filling:
To a food processor, add ricotta, cream cheese, sugar and vanilla. Blend until smooth and chill slightly until the filling has stiffened up.
Assembly:
After an hour, cook the crepes. Pour 1/4 cup of batter into a nonstick pan and swirl the batter to the edges of the pan.
Cook until the edges begin to pull away from the pan, about 30-45 seconds, and then flip.
When the crepe can slide around in the pan, it is done. Slide onto a plate and cover with a dry, clean towel to keep warm. Repeat until all crepe batter is used.
Spoon ricotta filling onto the bottom third of a warm crepe, fold opposing sides and roll like a burrito. Place 2-3 filled crepes on each plate and top with warm strawberry sauce.
