Steps
- Blend 3 large eggs, ¾ cup of whole milk, ¼ cup of water, 3 tablespoons of melted unsalted butter, ¾ cup of all-purpose flour, and ½ teaspoon of salt until smooth.
- Heat a nonstick crêpe pan over medium-low heat. Swirl in 2½ tablespoons of batter; cook until the edges set, flip, and cook for 30 seconds more. Repeat, stacking under a damp towel.
- Beat 170g of softened cream cheese, ¼ cup of sour cream, ¼ cup of granulated sugar, and 1 teaspoon of lemon zest until smooth. Fold in half of 2 cups of sliced strawberries.
- Spread the filling over the crêpes and roll them up. Top with the remaining sliced strawberries.