In a medium bowl, whisk eggs until beaten, then whisk in powdered sugar until smooth.
Add flour and whisk until smooth. Add the milk and whisk vigorously until completely smooth.
In a 10 1/2-inch skillet over medium heat, heat 1/2 teaspoon butter until melted. Add 1/2 cup batter and tilt pan until evenly distributed.
Cook on one side until set and lightly browned, about 1 minute 15 seconds. Flip and continue cooking until cooked through and browned on the second side, about 45 seconds longer. Remove from heat.
In a small bowl, add strawberry glaze and fresh strawberries and stir until evenly coated.
Roll or fold the crepes and serve with more strawberries, whipped cream, and powdered sugar.
Flour: While crepes are traditionally made with buckwheat flour, even the French may substitute white flour (usually white wheat flour) for sweet crepes like these.
Strawberry glaze: When it comes to strawberry toppings and fillings, many restaurants use a store-bought strawberry glaze. It's bright red in color, perfectly sweet, and the easiest trick in the book.
Yield: This recipe makes 8 (10-inch) crepes.
Storage: Store leftovers covered in the refrigerator for up to 4 days.
Make ahead: The crepe batter can be made a day in advance and stored in the refrigerator. Whisk to recombine before cooking the crepes.
Freezer: Stack cooled, unfilled crepes (laid flat) between sheets of parchment, wax paper, or white paper towels. Store in freezer-safe containers, label, date, and freeze for up to 3 months. Thaw overnight in the refrigerator and reheat in a non-stick skillet.