In a bowl, whisk together the flour, milk, eggs, vanilla sugar and 1 pinch of salt until smooth. Let stand 10 minutes. Rinse, hull, and depending on size, cut the strawberries into quarters or eighths.
Preheat the oven to 80°C (approximately 175°F). Heat 2 tablespoons butter in an 8-inch pan over medium heat. Pour 1/4 of the batter into the pan and swirl th epan to cover the bottom with batter. Cook until lightly browned on the underside, flip the crepe over and cook until the bottom is golden, about 2 minutes total. Repeat, makign 4 crepes total and adding more butter if necessary.
Divide the strawberries evenly among the crepes and roll them up. Arrange on warmed plates, sprinkle with powdered sugar and garnish to taste with strawberry leaves. Serve immediately.