In a blender, combine the egg, milk, lemon zest, vanilla, flour, salt and oil and blend until smooth. Refrigerate for 2 hours or as long as overnight. In a crepe pan over medium heat, melt 1 tsp. of the butter. Lift the pan from the heat at a slight angle. Pour about 1/3 cup of the batter into the center, tilting the pan to spread the batter to the edges. Return the pan to the heat. Cook until the crepe is browned underneath, about 2 minutes. Using a spatula, flip the crepe and brown the other side, about 1 minute more. Transfer the crepe to a paper towel-lined plate and repeat to make 8 crepes. To assemble, lay a crepe flat, spread with 1 Tbs. of the cheese, add 1 Tbs. of the jam and fold into a triangle; repeat with the remaining crepes. Garnish each crepe with 1 Tbs. of the cheese, 1 Tbs. of the jam, and some of the strawberries and orange zest. Serves 4. Williams-Sonoma Kitchen.