4 large eggs
1 cup whole milk
1 cup cold water
2 tablespoons butter, melted
1/4 teaspoon salt
2 cups all-purpose flour
1 package (8 ounces) cream cheese, softened
1-1/4 cups confectioners’ sugar
1 tablespoon lemon juice
1 teaspoon grated lemon zest
1/2 teaspoon vanilla extract
4 cups fresh strawberries, sliced, divided
1 cup heavy whipping cream, whipped
Additional confectioners’ sugar, optional
In a large bowl, beat the eggs, milk, water, butter and salt. Add flour; beat until smooth. Cover and refrigerate for 1 hour.
In an 8-in. nonstick skillet, melt 1 tsp. butter; pour 2 Tbsp. batter into the center of skillet. Lift and tilt pan to evenly coat bottom.
Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, adding butter to skillet as needed. When cool, stack crepes with waxed paper or paper towels in between.
For filling, in a small bowl, beat the cream cheese, confectioners’ sugar, lemon juice, zest and vanilla until smooth. Fold in 2 cups berries and the whipped cream. Spoon about 1/3 cup filling down the center of 14 crepes; roll up. Garnish with remaining berries and, if desired, confectioner’s sugar. Freeze remaining crepes, unfilled, for another use. Place waxed paper between crepes in an airtight container.