*In a large bowl, mix together the milk, eggs, and vanilla. Stir in the flour, 2 T sugar, salt, and melted butter until well-blended.
*Heat a sauté or crepe pan over medium heat until hot. Coat with vegetable oil or cooking spray.
*Pour about 1/4 c of batter into the pan and tip to spread the batter to the edges. When bubbles form on the top and the edges are dry, flip over, and cook until lightly-browned on the other side and edges are golden. Repeat with remaining batter.
*To make mousse, reconstitute freeze dried strawberries for 5-7 minutes in enough hot liquid to cover. Strain mixture into a small bowl. Sweeten by adding remaining sugar, then stir until sugar dissolves. Process in a blender or food processor until sauce runs smooth. Makes 1 c of sauce.
*In a heavy saucepan on low heat, warm 1/4 c heavy cream with white chocolate, stirring constantly until chocolate melts. Let mixture cool until it is lukewarm. Stir in 2 T of strawberry sauce, then transfer to a large bowl.
*In a medium bowl, whip remaining cream into soft peaks. Fold into melted chocolate mixture, one-third at a time, until no streaks remain.
*Layer mousse into crepes, and serve with the sauce.