Take your eggs, milk, water, melted butter, flour, and salt, and place them in the pitcher of a blender. Blend this until it is smooth.
Heat a lightly oiled griddle over medium heat. A non-stick skillet could work well too. Pour or scoop the batter onto the griddle, and use about 2 tablespoons for each crepe. Rotate and tip the pan to spread the batter to be as thin as possible. Flip over when this batter is set and when you can see the edges starting to brown. Cook this until the other side begins to brown as well. Stack these finished crepes onto a plate, and be sure to cover them with a damp towel before setting them aside.
Blend your cream cheese, confectioner's sugar, lemon juice, lemon zest, and vanilla with an electric smoother until it is all smooth. Now you can gently fold in the whipped cream.
Before you serve, fill each crepe with 1/4 cup of strawberries and 1/3 cup of cream cheese filling. Roll this up and top it with a small dollop of cream cheese filling and strawberries.