Gently puree thawed strawberries. (I usually thaw them overnight in the refrigerator and then use an immersion blender to puree them in the bowl, but you can also thaw them in the microwave.) Stir in sugar, orange zest if using, and fresh sliced strawberries. Serve strawberry filling at room temperature.

Heat milk and butter in the microwave in a glass or plastic measuring cup or bowl or in a small saucepan, just until butter melts.

Add warmed milk and melted butter, eggs, vanilla, sugar, and salt to blender jar, cover and blend until smooth. Add flour and blend until smooth.

Place a fine-mesh strainer over a large bowl and strain out any lumps.

Heat an 8-inch skillet or crepe pan over medium heat and lightly coat with butter or cooking spray. For each crepe, pour ¼ cup batter into the center of the skillet and immediately rotate the pan until the batter covers the bottom of the skillet in a thin layer. Cook until light brown and the top begins to dry out, approximately 1 minute. Flip and cook an additional 30 seconds.

Repeating with remaining batter. Stack completed crepes on a plate. (If your crepes are sticking together, put wax paper between the crepes.) You can put crepes in a 200º oven to keep warm until ready to serve.

Fill each crepe with strawberry filling and roll up. Serve topped with whipped cream.