• In a small bowl, whisk the milk and eggs. In a separate bowl, combine the flour, sugar, and salt. Add the flour mixture to the milk mixture and mix well. Cover and refrigerate for one hour.
• In an 8-in. nonstick skillet, melt 1 tsp. butter over medium heat. Pour 2-3 tbsp. of the batter into the center of the pan. Lift and tilt the pan to coat the bottom evenly with the batter. Cook until the top appears dry, carefully turn with a spatula and cook an additional 15-20 seconds longer. Remove the crepe to a wire rack. Repeat the process with the remaining batter, adding butter to the skillet as needed.
• Place the lemon curd and heavy whipping cream in a medium bowl. Beat with an electric mixer on high speed until thickened, about 3-5 minutes.

To serve:

• Top each crepe with lemon cream sauce and chopped strawberries. Roll up and carefully place on a plate. Add a dollop of lemon cream sauce. Top a sliced strawberry, if desired.

To store crepes:

• Once the crepes have cooled, stack crepes with waxed paper or paper towels between them. Refrigerate and use within 2-3 days. Fill with desired filling.