1. Make the Crepe Batter:

In a large bowl, whisk the room temperature eggs, milk, water, and melted butter together.

In another bowl, mix the all-purpose flour and salt.

Gradually add the dry ingredients to the egg mixture, whisking until smooth. Alternatively, combine all batter ingredients in a blender and blend until smooth.

2. Rest the Batter:

Cover the batter and refrigerate for at least 1 hour. This crucial step allows the flour to hydrate fully, relaxing the gluten and resulting in more tender crepes.

3. Cook the Crepes:

Heat a lightly greased 8-inch nonstick skillet over medium heat. The pan is ready when a drop of water sizzles and evaporates quickly.

Stir the rested batter. Fill a ¼-cup measure halfway with batter (about 2 tablespoons).

Pour the batter into the center of the hot pan. Immediately lift and tilt the pan in a circular motion to quickly coat the bottom evenly with a thin layer of batter.

Cook until the top appears dry and the edges start to lift slightly, about 1-2 minutes.

Loosen the edge with a thin spatula and carefully flip the crepe over (you can often use your fingers or a quick flick of the wrist).

Cook the second side briefly, just until cooked through, about 15-20 seconds longer.

Slide the cooked crepe onto a wire rack to cool.

Repeat with the remaining batter, greasing the pan lightly as needed (often only needed for the first one or two). As the crepes cool, stack them between pieces of waxed paper or paper towels to prevent sticking.

4. Make the Filling:

While the crepes cool (or while the batter rests), make the filling. In a small bowl, beat the softened cream cheese, confectioners’ sugar, lemon juice, lemon zest, and vanilla extract with an electric mixer until smooth.

Gently fold in 2 cups of the sliced strawberries.

Fold in the prepared whipped cream until just combined. Do not overmix.

5. Fill and Roll the Crepes:

Spoon about ⅓ cup of the strawberry-cream filling down the center of each cooled crepe.

Roll up the crepe snugly around the filling.

6. Garnish and Serve:

Arrange the filled crepes on serving plates.

Garnish with the remaining sliced fresh strawberries.

If desired, dust with additional confectioners’ sugar. Serve immediately or chill briefly.

7. Store Leftovers: Cover and refrigerate or freeze any remaining unfilled crepes in an airtight container for another use. Filled crepes are best eaten the same day.