In a mixing bowl, whisk together the pancake mix, vanilla, egg, and milk until smooth. Pour into a pourable container or use a 1/4 cup measuring cup as a scoop.
When the pan is heated to the point that water sizzles, it's ready. Pour your batter in 1/4 cup scoops (or larger if using a bigger pan) and tilt the pan to cover the entire surface with batter.
Cook until the crepe looks set around the edges and dry. Use a rubber spatula to loosen the edges along the pan. The crepe will bubble as it cooks, this is normal.
Flip the crepe to the other side. I found the easiest way to be flipping it onto a plate and then back into the pan so the uncooked side was on bottom.
Cook for one minute longer on this side and then slide off onto a clean plate.
Grease the pan again and repeat until all crepes have been cooked.
Fill crepes with custard and fresh strawberries. Fold into quarters or roll and then top with additional sliced strawberries.
Place two eggs in a bowl and slightly beat them. Set aside, but within reach.
In a medium sized saucepan over medium heat, combine the milk, sugar, and cornstarch. Whisk occasionally to prevent cornstarch from clumping and cook until milk is scalded (small bubbles appear around edges of pan).
Remove from heat and scoop out about 2 tablespoons of the milk mixture and place it into the bowl with the eggs. Whisk the eggs to combine and then whisk continually while the egg mixture gets added back into the milk mixture.
Immediately place the saucepan back over the heat and cook (and whisk) until thickened. Don't bring it to a boil, but it will take about 2-3 minutes to thicken nicely.
Remove from heat and stir in vanilla. set aside until cooled and use as desired.