Let’s make these elegant Creamy Strawberry Crepes! We’ll start with the batter, as it needs to rest.

Make the Crepe Batter: In a large bowl, whisk together the 4 room temperature eggs, 1 cup milk, 1 cup water, and 2 tablespoons melted butter until well combined. In another bowl, whisk together the 2 cups all-purpose flour and 1/4 teaspoon salt. Gradually add the dry ingredients to the wet ingredients, whisking until just smooth (a few small lumps are okay). Alternatively, you can combine all crepe ingredients in a blender and blend until smooth.

Cover the bowl of batter tightly with plastic wrap and refrigerate for at least 1 hour. This resting period is crucial for tender crepes.

Cook the Crepes: Heat a lightly greased 8-inch nonstick skillet or crepe pan over medium heat. The pan is ready when a drop of water sizzles and evaporates quickly. Stir the rested batter gently.

Pour about 2-3 tablespoons of batter (the recipe suggests filling a 1/4-cup measure halfway) into the center of the hot pan. Immediately lift and tilt the pan in a circular motion to quickly spread the batter into a thin, even circle covering the bottom.

Cook for about 1-2 minutes, or until the surface of the crepe appears dry and the edges begin to lift slightly. Carefully loosen the edge with a thin spatula, then slide it under the crepe and gently flip it over. Cook the second side for only about 15-20 seconds, just until set.

Slide the finished crepe onto a wire rack or plate. Repeat with the remaining batter, greasing the pan lightly as needed (you may only need to grease it for the first one or two). As the crepes cool, stack them between sheets of waxed paper or paper towels to prevent sticking.

Make the Filling: While the crepes cool, prepare the filling. In a large bowl, beat the 8 ounces of softened cream cheese, 1 1/4 cups confectioners’ sugar, 1 tablespoon lemon juice, 1 teaspoon lemon zest, and 1/2 teaspoon vanilla extract with an electric mixer until completely smooth and creamy.

In a separate chilled bowl, whip the 1 cup of cold heavy whipping cream until soft or medium peaks form. Be careful not to overwhip.

Gently fold about 2 cups of the sliced fresh strawberries and the whipped cream into the cream cheese mixture using a spatula. Fold just until combined; don’t deflate the whipped cream.

Assemble the Crepes: Lay one cooled crepe flat on a work surface. Spoon about 1/3 cup of the strawberry cream filling down the center third of the crepe. Gently fold one side over the filling, then fold the other side over, or simply roll it up like a cigar.

Place the filled crepe seam-side down on a serving plate. Repeat with the desired number of crepes (this recipe likely makes more crepes than the filling will accommodate for a generous 1/3 cup filling each).

Garnish the filled crepes with the remaining 2 cups of sliced fresh strawberries. If desired, dust lightly with additional confectioners’ sugar just before serving. Serve immediately or chill briefly.

Freeze any leftover unfilled crepes between layers of waxed paper in an airtight container for future use.