In a medium saucepan, combine 2 cups of pitted cherries, 0.33 cup of sugar, 0.25 cup of water, and 1 tablespoon of lemon juice. Cook over low heat for 20–30 minutes, stirring occasionally, until the cherries have softened and the sauce thickens. Remove from heat and allow to cool.

In a mixing bowl, whisk together 3 large eggs, 1 tablespoon of sugar, a pinch of salt, and 1 teaspoon of vanilla extract until well combined. Gradually add in 1.75 cups of milk and 1.25 cups of all-purpose flour, stirring to achieve a smooth consistency. Mix in 2 tablespoons of oil and 0.5 cup of sparkling mineral water, and let the batter rest for 15-30 minutes.

Heat a nonstick skillet over medium heat and lightly grease it with oil. Pour about ¼ cup of the rested batter into the center of the pan, swirling to coat the bottom evenly. Cook for 1–2 minutes until the edges appear set and the surface is no longer shiny, then flip the crepe and cook for an additional 1–2 minutes until lightly golden. Stack the cooked crepes on a plate.

In a mixing bowl, beat 8 ounces of room-temperature cream cheese with 0.33 cup of powdered sugar and 1 teaspoon of vanilla extract until the mixture is smooth and creamy.

Take a cooked crepe and spread a generous layer of the cream cheese filling over one half. Roll or fold the crepe and arrange on a plate. Top with the prepared cherry sauce and dust with additional powdered sugar before serving.