For filling, in a small bowl, combine the cheese, confectioners' sugar, basil and lemon juice. Gently fold in strawberries. Cover and refrigerate for at least 30 minutes.
Meanwhile, in a blender, combine the batter ingredients; cover and process until smooth. Let stand for 30 minutes.
For topping, in a small bowl, combine the strawberries, sugar, orange juice, extract and salt. Let stand for 30 minutes.
Melt 1 tsp butter in an 8 inch nonstick skillet. Pour about 1/4 cup batter into center of skillet; lift and turn pan to cover bottom. Cook until lightly browned; turn and brown the other side. Remove to a wire rack. Repeat with remaining batter, adding remaining butter to skillet as needed. When cool, stack crepes with waxed paper or paper towels in between.
Spoon filling over crepes; roll up. Serve with strawberry topping.