Make the crepes:

In a medium bowl, combine the milk, eggs, butter, lemon zest, and extract. 

In a large bowl, use a fork to combine the flour, sugar and salt.  Use a whisk to combine the milk mixture into the dry ingredients and mix well. Cover and refrigerate for 1 hour.

Heat a lightly greased 10-in. nonstick skillet over medium heat; pour 3 tablespoons batter into the center of skillet. Lift and tilt pan to coat bottom evenly. Cook until top appears dry; using  two offset spatulas or butter knives, turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing skillet as needed. When cool, stack crepes with waxed paper or paper towels in between.

Make the topping:

In a small saucepan, combine the sugar and cornstarch; stir in water, lemon zest, and lemon juice until smooth. Bring to a boil over medium heat.  Cook, stirring for 1 minute or until thickened. Stir in both the vanilla and strawberry extract. Cool completely. Stir in the strawberries.

Make the filling:

In a small bowl using a hand mixer, beat the heavy cream until stiff peaks form; set aside. 

In a large bowl using a hand mixer, beat the cream cheese, powdered sugar, and vanilla until smooth.  Gently fold in the whipped cream using a spatula. 

To assemble:

Spoon 2 tablespoons of filling down the center of each crepe. Top with strawberry topping.  Gently roll up the crepe.

Top with additional topping, if desired.  Garnish with a sprig of fresh mint.