To make the crepes, mix eggs, milk, flour, salt, and vanilla until smooth. Cover and refrigerate mixture for 30 minutes, or overnight*. When ready to use, let mixture sit at room temperature for 30 minutes.
Heat an oiled skillet over medium high heat. Pour about ΒΌ cup of batter into pan, swirling pan around to spread out the batter. Cook until the edges of the crepe rise slightly and small bubbles appear, then flip and cook for another few minutes. Transfer crepe to a plate covered in aluminum foil to keep warm. Repeat with the remaining batter.
Once crepes are made, make the cream cheese whip. Beat the cream cheese until smooth, then add Kahlua and 1 Tbspmilk, mixing until smooth. Beat in icing sugar and. Keep beating, slowly adding more milk until the desired consistency is reached: it should be creamy and light but not too runny.
Serve warm crepes with sliced strawberries and Kahlua cream cheese.
Notes
*If you're strapped for time, skip the refrigeration step and just let sit on the counter for 30 minutes before proceeding.
Recipe by Port and Fin at https://portandfin.com/strawberry-kahlua-cream-cheese-crepes/