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To make the strawberry sauce:
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In a small saucepan, gently stir together the strawberries, sugar, and cornstarch.
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Heat over medium-high heat to bring to a boil.
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Reduce the heat to low, and maintain a gentle simmer until thick and glossy.
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Meanwhile make the crepes:
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Preheat a 10-inch nonstick skillet over medium heat until hot.
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Place a baking sheet in the oven and preheat the oven to 200 degrees F.
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In a large bowl, whisk together all the batter ingredients until well mixed.
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Once the pan is hot, brush with a bit oil, or spray with cooking spray.
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Ladle about 1/4 cup of batter into the skillet, quickly tilt the pan to spread the batter evenly to cover the pan.
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You may need to turn down the heat to medium-low if it gets too hot.
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Cook for about 2 to 3 minutes until the crepe sets and the edges becomes slightly browned.
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Flip the crepes, and continue to cook the other side for another 2 minutes or so.
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Repeat until all the batter is used up, and put the cooked crepes in the oven to keep warm.
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Roll the crepes into the rolls, or fold into the squares, then spoon the strawberry sauce on top.
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Drizzle with maple syrup if needed, and serve warm.
