To make the ganache, combine chocolate, heavy cream, and butter in the top of a double boiler over simmering water, stirring occasionally, until smooth and warm. Remove from heat and let cool slightly.
To assemble the crêpes, thinly spread chocolate ganache onto the bottom half of a crêpe, and top with a few sliced strawberries. Fold the top half of the crêpe over the bottom, then fold it in half again. Repeat with the remaining ingredients