WHISK eggs and milk in medium bowl until blended. Stir in flour. Let stand 30 min.
SPRAY 8-inch skillet with cooking spray. Heat on medium heat. Pour 1/4 cup batter into skillet; tilt skillet to evenly cover bottom of skillet with batter. Cook 1 to 2 min. or until bottom of crêpe is lightly browned. Run spatula round edge of crêpe to loosen from pan; turn crêpe. Cook 1 min. or until bottom of crêpe is lightly browned. Remove from skillet; set aside. Repeat with remaining batter to make a total of 8 crêpes.
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.