Combine the milk, flour, 1 teaspoon of the sugar, the whole egg, egg white and melted butter in a blender and process until smooth. Let stand for 30 minutes.
Spray a 20 cm nonstick frying pan with cooking spray and heat over moderate heat. Spoon the batter, 2 tablespoons at a time, into the pan and swirl to coat the bottom. Cook for 15 seconds or until lightly browned on the bottom. Lift and turn the crêpe and cook for 5 seconds or until cooked through. Slide the crêpe onto a plate, cover with greaseproof paper, and continue making crêpes and stacking them with sheets of greaseproof paper in between. You will need 8 crêpes (if you are adept at making crêpes, you may get more than 8).
Combine the ricotta, vanilla essence and the remaining white sugar in a large bowl. Fold in the sliced strawberries. Spoon the mixture onto the centre of each crêpe, fold the ends over and roll up. Place 2 crêpes on each of 4 dessert plates, sprinkle with the icing sugar and garnish with a whole strawberry.