Start by placing all the crepe ingredients, except for the cooking oil, into a blender. Blend the mixture for about 10 seconds, then scrape down the sides and blend again for an additional 5 seconds. Transfer the batter to a bowl and refrigerate for at least 30 minutes.

Heat an 8-inch skillet over medium heat and lightly brush the pan with cooking oil or melted butter. Pour approximately 1/3 cup of crepe batter into the center of the skillet, swirl the pan to spread the batter into an even circle. Cook until the edges look set, then flip and cook for an additional minute until golden brown. Repeat with the remaining batter.

In a bowl, whip the heavy cream and half of the powdered sugar until stiff peaks form. In another bowl, beat together the softened cream cheese, the remaining powdered sugar, vanilla extract, and salt until smooth. Carefully fold the whipped cream into the cream cheese mixture.

Place the first crepe on a clean plate or cake stand. Add a spoonful of the filling on top and spread it to the edges. Continue layering crepes and filling until all are used.

Heat the heavy cream in a small saucepan until it simmers, then pour it over the chopped chocolate. Let it sit for about 5 minutes to melt, then whisk until smooth.

Place the crepe cake in the refrigerator to set for at least an hour. Optionally garnish with fresh strawberries and serve.