1Heat a nonstick crêpe or frying pan over medium heat and add enough crêpe batter to make a thin crêpe (see recipe link in the note above). Remove the cooked crêpe to a plate and repeat with the remaining batter. You should end up with 12 crêpes.
2Gently fold 2 cups of the sliced strawberries into the whipped cream. Lay out the crêpes on your work surface. Spoon about 1/3 cup of the strawberry-whipped cream filling down the center of each crêpe and roll up.
3When all the crêpes are assembled, transfer to serving plates (2 crêpes per plate), garnish with the remaining strawberries, and serve.