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1. Combine the strawberries, 1/2 cup of sugar, lemon zest, and lemon juice in a food processor and blend until smooth. Set aside.
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2. Combine the eggs, milk, flour, 1 tablespoon of sugar, and salt in a blender and blend until smooth.
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3. Melt 1 piece of butter in a 10-inch nonstick skillet over medium-low heat. Add 1/4 cup of batter to the pan and tilt the pan so that the batter evenly coats the bottom of the pan. Cook for about 1 minute, until the batter is set. Working quickly and gently, use a spatula to flip the crepe. Cook for another minute, until lightly browned. Remove cooked crepe to a plate. Repeat with the remaining pieces of butter and crepe batter.
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4. Meanwhile, place the cream in the bowl of an electric mixer fitted with the whisk attachment. Beat on medium-high speed until stiff peaks form. Gently fold 1/2 cup of the reserved strawberry sauce into the whipped cream.
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5. Place one crepe on a work surface. Spread about 2 tablespoons of the whipped cream mixture over the surface of the crepe, leaving a 1/2-inch border. Fold the crepe in half, tucking in the edges, and roll into a tube shape. Repeat with the remaining crepes and whipped cream.
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6. Drizzle the crepes with the remaining strawberry sauce and dust with powdered sugar.
