Preheat oven to 350 degrees F. Lightly grease an 8-inch square baking pan. Line the pan with parchment paper with at least 1-inch overhang on two sides. Lightly grease parchment paper.

Stir together the chocolate chips and 1 tablespoon of the flour in a small bowl.

Whisk together remaining flour and salt in a separate small bowl.

Melt the chocolate and butter in a large non-reactive bowl over a pan of simmering water. When the chocolate and butter has melted, remove it from the heat and stir in sugar and cocoa powder.

Whisk in vanilla and eggs, one at a time, mixing well after each addition.

Stir in flour until just moistened. Stir in chocolate chips.

Spread batter evenly in prepared pan. Bake for 30 to 32 minutes, or until a toothpick or cake tester inserted in the center comes out with some moist clumps clinging to it.

Cool brownies in the pan on a wire rack. Lift the brownies out of the pan using the parchment paper.

Place brownies on a cutting board and slice into squares.

Combine eggs, flour, cocoa powder, sugar, and salt in a blender. Blend until mixture is a smooth batter. Scrap down sides of blender as needed to incorporate all ingredients.

Chill batter for at least 1 hour.

Heat a 10-inch non-stick crepe pan or skillet over medium heat.

Melt a thin slice of butter in the pan and spread melted butter around the pan.

Pour 1/4 batter into the pan and quickly lift the pan and tilt it around to form an even coating of batter on the bottom of the pan.

Cook until set, about 1 minute.

Loosen the edges with a spatula and carefully flip the crepe over. Cook for about 30 seconds.

Transfer crepe to a plate. Repeat with the remaining butter and batter.

You can layer parchment or wax paper between crepes to keep them from sticking together.

Cool crepes completely.

Spread a thin layer of strawberry cream cheese on a crepe.

Cut brownie into strips and lay the strips near the edge of the crepe.

Roll up crepe starting with the brownie edge. Slice into bite-sized pieces. Chill until serving.