In a blender, combine whole milk, eggs, all-purpose flour, granulated sugar, vanilla extract, fine sea salt, and red food coloring. Blend until the mixture is smooth and well combined. Slowly mix in melted unsalted butter. Cover the batter and refrigerate for at least 1 hour, or preferably overnight.

Heat a nonstick pan over medium heat and lightly butter the surface. Pour about 1/4 cup of the crepe batter into the center, swirling to evenly coat the pan. Cook for 1-2 minutes, until the edges lift and the center is set, then flip and cook the other side for another 30 seconds. Repeat cooking with the remaining batter.

In a mixing bowl, combine all-purpose flour, granulated sugar, and melted butter with vanilla extract until the mixture resembles coarse crumbs. Chill for about 30 minutes, then spread evenly on a baking sheet. Bake at 350°F for approximately 12 minutes or until golden and crispy.

While the crumble cools, thaw the frozen strawberries and purée until smooth. In a mixing bowl, beat the heavy whipping cream, powdered sugar, vanilla extract, and a pinch of salt until soft peaks form. Gently fold in strawberry purée and jam until well blended.

On a serving plate, place one crepe as the base layer. Spread a layer of strawberry whipped cream on top, followed by sliced fresh strawberries and a sprinkle of crumble. Continue layering with remaining crepes, cream, strawberries, and crumble, finishing with a crepe on top. Chill for 2-3 hours.

Before serving, top the final crepe layer with remaining strawberry whipped cream. Garnish with fresh strawberry slices and a sprinkle of crumble. Slice into portions.