Preheat oven to 350°F. Brush 1 tablespoon butter over bottom of 13X9-inch baking dish.

Combine cheese, 1 tablespoon sugar substitute, vanilla and nutmeg in food processor; process until smooth. Spoon scant 1/4 cup mixture onto center of each crêpe. Fold outside edges of crêpe over filling; roll up from bottom. Place crêpes, seam side down, in prepared dish. Brush remaining 2 tablespoons butter over crêpes. Bake uncovered 18 to 20 minutes or until hot.

Meanwhile, combine strawberries and remaining 2 teaspoons sugar substitute; set aside at room temperature. Transfer crêpes to serving plates; top with strawberries. Serve with sour cream.