Melt butter in top of a double boiler over hot, not boiling water. In a bowl, prepare the batter by mixing the flour, eggs, and egg yolks, milk, granulated sugar (1 tbsp), and pinch of salt. Blend well. Heat a 6 inch skillet or crepe pan and brush it with melted butter.
Pour in about 3 tbsp of the batter and tilt the pan to spread batter over entire bottom. Cook on both sides. Stack crepes as they are cooked. Cover them with wax paper until they are to be filled. To make filling, cream the ricotta with the granulated sugar and vanilla. Add fresh, hulled strawberries and mix gently. Spoon some of the mixture down the center of each crepe and roll up the crepe. Sprinkle the rolled crepes with confectioner's sugar. Enjoy! Serves 6-8.