**Make the Crepe Batter:**
In a blender, combine the flour, sugar, and salt. Add the eggs, milk, oil, vanilla, and lemon zest. Blend until smooth. Let the batter chill in the fridge for 30 minutes.
**Prepare the Strawberry Filling:**
Slice the strawberries and set aside. For a smoother filling, heat the strawberry jam with water until combined, then cool.
**Cook the Crepes:**
Heat a lightly oiled griddle or skillet over medium heat. Pour about 2 tablespoons of batter into the pan, swirling to spread evenly. Cook each side for 1-1.5 minutes until golden brown. Stack the crepes and cover with a damp towel to keep them soft.
**Make the Cream Cheese Filling:**
Beat the softened cream cheese with the sifted sugar, lemon juice, lemon zest, and vanilla extract until smooth. Gently fold in the whipped heavy cream for a light, airy texture.
**Assemble the Cookies:**
For each cookie, spread a layer of cream cheese filling on a crepe, then add a few strawberry slices. Roll up the crepe gently, ensuring the filling is spread evenly. Arrange the crepes on a platter.
**Chill and Serve:**
Chill the cookies in the fridge for at least 1 hour to set. Serve at room temperature with additional cream cheese and sliced strawberries on top.