CREPES:
In a large mixing bowl, combine milk, eggs, butter, and extract. Combine flour, sugar, and salt; add to milk mixture and beat until smooth. Cover and refrigerate for 1 hour. Heat a lightly greased 8\” nonstick skillet. Stir batter; pour 2 T into center of skillet. Lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing skillet as needed. When cool, stack crepes with waxed paper or paper towels in between.
TOPPING:
In a small sauce pan, combine sugar and cornstarch; stir in water and lemon juice until smooth. Bring to a boil over medium heat; cook and stir for 1 minute or until thickened. Cool. Add strawberries.
FILLING:
In a small mixing bowl, beat the cream until stiff peaks form; set aside. In a large mixing bowl, beat the cream cheese, confectioners\’ sugar, and vanilla until smooth; fold in whipped cream. Spoon 2 rounded tablespoons of filling down the center of each crepe; roll up. Top with strawberry topping.