Blend eggs, milk, granulated sugar, and vanilla in a blender until smooth and frothy. Add flour and salt and blend just to combine.
Transfer batter to a large measuring cup, cover, and chill at least 1 hour.
Heat a large nonstick skillet over medium, then brush lightly with some butter.
Whisk batter to reincorporate. Ladle quarter-cupful into skillet.
Working quickly, swirl pan to evenly coat and cook crepe, reducing heat if browning too quickly, until bubbles form on surface and edges are light golden, about 2 minutes.
Slide a spatula underneath to loosen and carefully flip. Cook on other side until a few brown spots appear, 15–30 seconds; transfer to a flat plate.
Repeat with remaining butter and batter, stacking crepes on plate as you go. Let crêpes cool.
Whipped Strawberry Cheesecake Filling
Pour heavy whipping cream into bowl of standing mixer. With the whisk attachment whisk the whipping cream until it becomes fluffy and forms medium peaks. Transfer whipped cream into a clean bowl.
With a paddle attachment on your standing mixer, beat cream cheese until light and fluffy. Gradually add in three tablespoons of strawberry jam and beat until well-combined. In the same bowl, gently fold in the whipped cream with a rubber spatula.
Pour heavy whipping cream into bowl of standing mixer. With the whisk attachment whisk the whipping cream until it becomes fluffy and forms medium peaks.
Place one of the cooled crêpes on a cake stand or plate.
Put a large dollop (3 - 4 tablespoons) of whipped strawberry cream cheese filling on crepe. Use an offset spatula to even out the filling.
Place second crêpe on top of the filling layer you just smoothed out. Place large dollop (3 - 4 tablespoons) of whipped cream on crêpe and smooth out with spatula.
Repeat process with remaining cheesecake filling and whipped cream, alternating between the two fillings.
Place remaining crepe on top, wrap in plastic, and let cake chill in refrigerator for 1.5 - 2 hours
When ready to serve, remove plastic wrap and dust with icing sugar.