Together put the eggs, milk, water, melted butter, flour and salt in the pitcher of a blender and process until well combined.
Warm over medium heat a lightly oiled griddle or non-stick skillet.
Pour about 2 tbsp. of the blended batter onto the griddle. Lift and tilt in a circular motion to evenly coat the bottom, producing a thin crepe.
Once the batter is ready, flip it over to cook until the other side begins to lightly brown as well.
Pile completed crepes on a plate, cover with a damp towel and set aside.
In a small bowl, mix 2 tbsp. water with 1 tbsp. Stevia/Erythritol and stir until diluted.
Portion the strawberries by slicing them into half or desired size and place into a separate bowl.
Pour the sweetened water mixture and let the strawberries soak. Set aside.
In a large bowl, blend the cream cheese, confectioner's sugar, lemon juice, lemon zest and vanilla with an electric mixer until smooth.
Gently fold in 2 cups of the macerated berries and whipped cream onto the bowl and mix thoroughly with a rubber spatula.
Spread about a quarter (¼) of the whipped cream mixture onto one half of each crepe (half side of a face).
Fold the other half overlapping the mixture and fold it again crosswise until you form the crepe into a quarter or until you reach a cone-like structure.
• Note: Another way of wrapping is to transfer the mixture in the middle section (a third of a face) of the crepe (Lengthwise), spreading it from top to bottom. Completely tuck the filling by folding the unfilled sides to the centre (you should have formed 3 layers)
Garnish each crepe with the remaining macerated berries.
Drizzle chocolate syrup and sprinkle remaining confectioner’s sugar.