In a large bowl, whisk together the flour, 2 tablespoons granulated sugar, and salt. In a separate medium bowl, whisk together the eggs, milk, 2 tablespoons melted butter, and vanilla extract.

Gradually pour the wet ingredients into the dry ingredients, whisking continuously until smooth and free of lumps. (For an extra smooth batter, you can blend it in a blender.) Cover the bowl and refrigerate for at least 30 minutes, or up to 2 hours. This resting period helps the flour absorb the liquid and results in more tender crepes.

While the batter rests, gently hull and slice the fresh strawberries. Place them in a medium bowl and toss with 2 tablespoons of granulated sugar and the optional lemon juice. Set aside to macerate; the sugar will draw out the delicious juices from the strawberries.

Heat an 8-inch non-stick skillet or crepe pan over medium-low heat. Lightly brush the pan with a small amount of melted butter.

Pour about 1/4 cup of the crepe batter into the hot pan, immediately tilting and rotating the pan to evenly coat the bottom with a thin layer of batter. Cook for 1 to 2 minutes, until the edges are lightly golden brown and the surface looks set.

Carefully slide a thin spatula under the crepe and flip it. Cook for another 30 to 60 seconds on the second side, until lightly browned. Transfer the cooked crepe to a plate. Repeat with the remaining batter, lightly brushing the pan with butter as needed, and stacking the cooked crepes.

Place a cooked crepe on a serving plate. Spoon about 1/4 cup of the macerated strawberries down the center. Fold the crepe in half, then in half again to form a triangle, or roll it up like a cigar. Dust generously with powdered sugar and serve immediately.