For the crepes: Combine the flour, cocoa powder, sugar and salt in a large mixing bowl. In a medium size mixing bowl, combine the butter, milk, eggs
and vanilla and whisk
until blended. Add the liquid mixture a little at a time to the dry mixture, whisking to dissolve any lumps. Whisk until smooth. Refrigerate for 1 hour.
Lightly brush a 6-inch skillet with vegetable oil and heat over medium heat. When the pan is hot, remove from the heat and pour in 1/4 cup of the batter. Swirl the pan around to spread the batter
evenly over the bottom. Return the pan to the heat and cook until lightly golden, 30 to 40 seconds. Turn the crepe over and cook the second side for about 15 seconds. Remove from the pan. Repeat the process until all of the batter is used, stacking the crepes between the squares of parchment or waxed paper to prevent them from sticking together. Set the crepes aside.
For the filling: In the bowl of an electric mixer
fitted with a paddle, beat the cream cheese until smooth. Add the sour cream, sugar, strawberries
and vanilla. Beat until smooth, scraping down the sides of the bowl as needed. Put 3 tablespoons of the filling in the center of the lower third of each crepe. Fold the bottom of the crepe over the filling and roll up gently but firmly. Place the filled crepes on a large platter or baking sheet, cover lightly and refrigerate for 1 hour. In a large saute pan, over medium-high heat, melt
the butter. Add the sugar
and cook, stirring, for 2 minutes. Add the strawberries and continue to cook for 1 minute. Add the liquor
for 2 minutes. Add the chocolate sauce and continue to cook for 1 minute. Add eight of the filled crepes to the pan and cook for 1 minute, basting with the sauce. Remove the crepes from the pan, set aside and keep warm. Add the remaining crepes and cook for 1 minutes, basting with the sauce. To serve, crisscross 2 crepes on each dessert plate and drizzle
with the sauce.