All ingredients ready? Let's begin!
Put the eggs, water, milk, butter, and flour in a blender and blend until smooth.
Refrigerate this batter for an hour (optional but recommended!)
Use an electric mixer to beat the cream cheese, lemon zest and juice, powdered sugar, and vanilla until smooth.
Whip the cream then fold it into the cream cheese mixture.
Now warm a nonstick skillet or griddle over a moderate heat.
Add a little oil or butter.
Pour about 2 tablespoons of batter on to the pan, tipping the pan to spread it out nice and thin.
When the edges are golden, flip the pancake over.
Cook the other side until golden, then transfer on to a plate covered with a clean damp towel.
Repeat with the remaining batter until you have made 12 crepes.
Fill each one with 1/3 cup of the filling and ¼ cup of strawberry slices.
Roll them up and serve immediately while the strawberry crepes are still warm.