Whisk eggs and milk in medium bowl until blended. Stir in flour. Let stand 30 min
Spray an 8-inch skillet with cooking spray and heat on medium. Pour ¼ cup batter into skillet, tilting to coat evenly. Cook 1–2 min per side until lightly browned. Remove and repeat to make 8 crepes
Beat cream cheese, sugar, lemon zest and juice until blended. Spread 2 rounded Tbsp. cream cheese mixture onto each crêpe; fold into quarters. Place on dessert plates
Cook and stir preserves and water in saucepan on low heat 2 to 3 min. or until heated through. Spoon over crêpes
