Strawberries and Cream Crepes with Raspberry Sauce

Combine water, milk, eggs, milk, oil, 1/2 teaspoon sugar, 1/4 teaspoon vanilla and salt in a blender jar. Blend until smooth. Add flour; blend until smooth. Transfer to a bowl, cover and refrigerate for at least 1 hour or up to 24 hours.

Heat a small nonstick skillet over medium-high heat. Remove the skillet from the heat, brush with melted butter, pour in 2 tablespoons crepe batter and swirl skillet to coat bottom of skillet with batter. Return the skillet to the burner and cook until edges start to curl and bottom is golden brown. Flip and cook until golden brown. Remove crepe from skillet and place on a clean work surface to cool completely. Repeat process with remaining batter, brushing skillet with additional melted butter as needed. Adjust heat as necessary to avoid burning. Do not stack crepes until they cooled completely to avoid sticking.

Stir together strawberries and 1/2 cup granulated sugar in a bowl. Cover and refrigerate for at least 2 hours. Drain and discard liquid before using.

Beat cream cheese, 2 tablespoons powdered sugar and 1/4 teaspoon vanilla together at medium speed with an electric mixer until well blended. Add sour cream and lemon juice; beat until smooth. Cover and refrigerate until ready for use.

Bring half the raspberries, 1 cup granulated sugar and water to a boil in a medium saucepan. Simmer for about 5 minutes, until raspberries have broken down. Stir in remaining raspberries and orange zest and simmer an additional minute. Remove from heat and carefully pour into a blender jar. Carefully blend until smooth. Strain into bowl or squeeze bottle. Discard solids.

Spread about 1 tablespoon of the cream cheese filling on half of each crepe, top with about 1 tablespoon drained strawberry slices and roll up. Place on a plate, drizzle with raspberry sauce and dust with powdered sugar.