In a blender combine all the ingredients for the crepes. Pulse until smooth. Refrigerate for an hour until the bubbles subside.

Meanwhile, cut the strawberries into slices, removing the hulls. Put them in a medium saucepan over medium heat. Add the powdered sugar, vanilla, and corn syrup. Stir to combine. Heat until the strawberries break down, stirring occasionally.

Heat a small pan over medium-high heat and brush with oil. Pour 1/4 cup of crepe batter into pan, tilting the pan to coat it fully. Cook 3 to 5 minutes, turning once, until golden. Repeat with remaining batter.

To assemble, take a crepe and place 2 to 3 tablespoons of filling in the center. Fold the edges in. Dust with powdered sugar. Serve hot.