Combine ingredients for crepe batter in blender, mixing for one minute until mixture is smooth and slightly frothy.
Add red food colouring until you reach your desired colour of red.
Allow crepe batter to rest in fridge for at least 1 hour, or overnight.
In a pan on medium heat, add butter, pouring about 1/4 cup of crepe batter into pan, frying until it begins to brown on the bottom (about 1-2 minutes).
Flip and cook crepe for about another minute.
Add filling just off the center of the crepe, rolling up the crepe around it.
In a pan on medium heat, add strawberries and water.
Cook for about 10-15 minutes before adding sugar. It will begin to reduce in this time, then add sugar to taste, allowing to continue cooking until syrup reaches desired thickness (thick enough to coat a spoon). Keep in mind it will get a little bit thicker as it cools down.
In a bowl, combine heavy cream with sugar and vanilla to taste.
Beat cream until you reach desired thickness.