In a large mixing bowl, whisk together the flour, granulated sugar, and salt until combined. Create a well in the center and add the eggs, milk, water, and melted butter. Whisk from the center outward until the batter is smooth and the consistency of heavy cream. Let rest for 15-30 minutes at room temperature.

Meanwhile, toss the sliced strawberries with lemon juice in a small bowl and set aside. In a separate chilled bowl, beat the heavy cream with powdered sugar and vanilla extract until soft peaks form, about 2-3 minutes. Refrigerate until ready to use.

Heat a 10-inch nonstick skillet over medium heat. Lightly butter the pan or spray with nonstick spray. Pour about 1/4 cup of batter into the center of the pan and immediately tilt in a circular motion to spread the batter into a thin, even layer covering the bottom.

Cook for 45-60 seconds until the edges begin to curl and the bottom is lightly golden. Use a thin spatula to gently flip the crepe, or carefully lift with your fingers. Cook the second side for 20-30 seconds until set and lightly spotted. Transfer to a plate.

Repeat with the remaining batter, stacking cooked crepes on the plate with parchment paper between each one if making ahead. You should get 8-10 crepes total. Re-butter the pan lightly between crepes as needed.

To assemble, lay one crepe flat on a serving plate. Spread 2-3 tablespoons of whipped cream down the center, top with a spoonful of strawberries, and fold the crepe into thirds or quarters. Repeat with remaining crepes.

Dust the filled crepes with powdered sugar, garnish with extra strawberry slices, and serve immediately while the crepes are still tender and the cream is cold.