Blend the 2 eggs, 1 cup whole milk, 1/4 cup water, 1/2 cup flour, 1 tbsp sugar, 1/4 tsp salt, 2 tbsp melted butter, and 1 tsp vanilla on medium for 20 seconds until smooth. Cover and rest at room temperature for 20 minutes.

Beat the 4 oz softened cream cheese with a hand mixer for 1 minute, then add the 1/2 cup powdered sugar, 1 tsp lemon juice, and 1/2 tsp lemon zest and beat for 30 more seconds. Whip the 1/2 cup heavy cream to soft peaks and fold it into the cream cheese mixture until no white streaks remain.

Heat a 10-inch nonstick pan over medium, brush lightly with butter, and pour in 1/4 cup batter. Swirl to spread thin and cook for 1 minute 30 seconds until edges are dry, then flip and cook 30 seconds more. Stack finished crepes with parchment between them. Repeat to make 8 to 10 crepes.

Lay each crepe flat, spoon 2 tbsp filling down the center, scatter strawberries and blueberries over the filling, and fold the sides over to form a parcel. Place seam-side down on a plate.

Arrange 2 to 3 filled crepes per plate, top with the 1/2 cup raspberries and any remaining strawberries and blueberries, drizzle with the 2 tbsp maple syrup, and dust with powdered sugar through a sieve.