In a bowl, beat whole eggs and yolks until frothy. Stir in flour, milk, cream and 1 Tbsp (15 mL) sugar.
Cover bottom of a skillet with melted butter. Pour a scant 1/4 cup (45 mL) of batter at a time into the skillet. Cook crêpes on both sides. Place waxed paper between crêpes. Cream ricotta and mix in remaining sugar and vanilla. Fold in strawberries. Place a little strawberry-ricotta mixture in the centre of a crêpe, and roll it up. Repeat with remaining crêpes. Top with maple syrup.
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