For the crepes:
Beat egg whites until stiff, set aside. In a bowl, combine flour, egg yolks, milk, oil, sugar and salt. Beat with a mixer until blended. Fold in egg whites.
Heat a lightly greased 6 inch skillet. Spoon in 2 T. of batter, lift and tilt pan to spread batter. Return to heat, brown on one side. Repeat with remaining batter to make 20 crepes.
For the Filling:
Beat the cream until it thickens. Add in the sugar and vanilla. Continue beating until stiff peaks form.
Spoon the whipped cream down the center of the crepe. Top with strawberries and roll the crepe. Place seam side down on a plate. Top with a dollop of cream and a few more strawberries.