Whisk eggs and milk in bowl. Whisk in salt and sugar. Sift in flour, whisking to form smooth batter. Let stand at least 30 minutes.
Coat 8- or 10-inch nonstick skillet with nonstick cooking spray. Heat over medium heat. Add 2 tablespoons crepe batter. Lift skillet and swirl batter. Return to heat; cook until crepe is set and under side lightly browned, 30 seconds. Flip over; cook until other side is lightly browned, 30 seconds. Transfer to platter; keep warm. Repeat with remaining batter, coating skillet with spray as needed. (You may lose first crepe until pan is seasoned. Crepes can be tightly wrapped with waxed paper between layers and frozen up to 3 months.)
Spread each crepe with 1 scant tablespoon peanut butter, 1 scant tablespoon jam. Roll up crepes; dust with sugar.
Stir ricotta cheese, sugar and vanilla in small bowl. Spread about 1-1/2 tablespoons ricotta cheese mixture over each crepe but not all the way to the edge. Fold crepe in half and then in half again to form wedge. Coat ovenproof baking dish with nonstick cooking spray. Arrange crepes in single layer in baking dish. Bake in 350°F oven for about 10 minutes or until heated through. Sprinkle with confectioners sugar. Garnish with strawberries.