In a blender, mix flour, 1 tablespoon sugar, salt, a2 Milk, eggs, vanilla and butter until smooth, for about a minute. Refrigerate for 20-30 minutes, and remix in blender for 1-2 seconds to combine.
Coat a crepe pan or nonstick skillet with butter over medium heat. Using a 1/3 cup measuring cup, scoop batter and pour into skillet. Tilt pan to ensure batter is spread evenly across bottom of pan.
Cook until crepe bubbles slightly and edges begin to lift from pan, about 1 to 1 1/2 minutes. Using a spatula and your fingers, gently flip crepe and ensure it lays flat on bottom of pan. Cook on second side for about 30 seconds until just set and appears lightly golden. Remove onto paper towel-lined plate.
Repeat process with remaining batter, coating pan with more butter between cooking each crepe.
Slice strawberries and place in medium bowl. Sprinkle with 1 tablespoon sugar, gently mix and set aside.
Place crepe on a plate or flat surface. Using a spoon, spread 1-2 teaspoons strawberry preserves in a line across middle of crepe. Using a separate spoon, spread 1 tablespoon sour cream across middle of crepe directly underneath preserves. Top middle of crepe with generous line of fresh strawberries.
Fold bottom half of crepe upwards to cover strawberries and roll from underneath like a burrito.
Place on plate and serve. Can be garnished with dollop of sour cream and slice of strawberry if you are feeling extra fancy.