Combine the cream cheese and sugar until integrated in a medium bowl. Add the juice and zest of half a lemon to the cream cheese mixture.

In a separate, large bowl, whisk the heavy cream until stiff peaks form. Gently fold the whipped cream into the lemon cream cheese mixture. Refrigerate the finished filling until ready to use.

Combine the dry ingredients in a medium-sized bowl (all-purpose flour, granulated sugar, and salt).

Combine the wet ingredients in a small-sized bowl (milk, water, melted butter, eggs, and vanilla extract). Slowly add the wet ingredients to the dry ingredients until well-combined. If hand-mixing, run the batter through a sieve to get rid of clumps, or run the batter through a blender until smooth. 

Heat up a large skillet or nonstick skillet on medium-low heat. If using a normal skillet, spray with nonstick spray or lightly oil. If using a nonstick skillet, the butter in the batter should suffice to prevent sticking.

Using a ladle, pour about 4 tbsp. of the crêpe batter into the center of the skillet, slowly tilting the pan so that the batter fully covers the bottom of the skillet with a light coating.

Cook until the batter looks fully set (the top should look almost glossy and less liquid-y). Lift up one section of the crêpe carefully and slide your spatula fully underneath. Flip. The crêpe should look almost paper-thin. Cook the other side of the crêpe for about 30 seconds. Transfer the cooked crêpe onto a plate to cool.

Repeat steps 4-6 until you have gone through all of the batter. 

Fill each crêpe with about 1/4 cup of the cream cheese filling, piling strawberries on top of the filling. Roll up the crêpe to seal. Top with whipped cream and strawberries, or reserve some of the cream cheese filling for this purpose. Bon appétit!