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First of all, clean the strawberries and cut them into pieces, then place them in a non-stick pan with the sugar and cook for about 10 minutes over a low heat.
When the strawberries have softened and the sugar has dissolved, blend them with a blender (or in a blender) until you obtain a smooth cream, which you will leave to cool.
Pour milk, egg and salt into a bowl and mix well with the whisk, then add the flour.
Finally, add the blended strawberries and the oil, mix and leave to rest in the fridge, covered with cling film, for 30 minutes.
Melt a little butter in a non-stick pan with a flat bottom and cook the crêpes 1 at a time, pouring a ladle of mixture and tilting the pan to make it expand to cover the bottom: when the edges start to come away, turn gently with a spatula and cook also briefly the second side.
Proceed with the other crêpes (adding more butter if needed) and, as they are ready, stack them on a plate.
At this point your strawberry crêpes are ready to be filled as desired.
Prepare the filling: mix the cheese well with the icing sugar, then add the cold cream from the fridge and whip.
Clean the strawberries and cut them into pieces.
Arrange the crêpes on a serving plate or tray, in a row but overlapping each other.
Distribute the filling on the surface, leaving the edges free, first the cream and then the strawberries: leave aside a little cream and strawberries for decoration.
Fold the edges over the filling from the two long sides (so that the filling does not come out), then roll up starting from one of the two short sides to create the roll.
Decorate with the remaining cream, chocolate chips, almonds and strawberries.
The strawberry crêpes roll is ready, all you have to do is serve it.
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