Toss quartered strawberries with honey, lemon zest, and lemon juice. Set aside.

Add milk, water, salt, and eggs into a blender; blend on high speed until combined. Turn blender speed to low and add melted butter slowly. While blender is still running (on low speed), add flour in 1/2-cup increments. Turn off blender and scrape down the sides using a rubber spatula. Turn blender back on and blend for 1 minute on high. Pour batter into a small bowl, cover, and set aside.

Heat a lightly oiled crêpe pan or frying pan over medium-high heat. Pour or ladle the batter into the pan, using approximately 1/4 cup for each crêpe. Tilt pan with a circular motion so that the batter coats the surface evenly. Cook until the top of the crêpe is no longer wet and the bottom has turned slightly brown, 1–2 minutes. Run a thin spatula around the edge of the pan to loosen the crêpe. Slide out the crêpe onto a serving plate and place a piece of parchment paper on top. Repeat the process until all of the batter has been used; you should have 6 warm crêpes.

Place a crêpe cooked side up and place a piece of the feta cheese in the middle. Fold in the sides around the cheese to create a blintz. Set aside and repeat until all the crepes are stuffed with the cheese.

Heat a lightly oiled frying pan over medium-high heat. Place a blintz in the hot pan and sear until golden brown, then flip it and brown the other side. Transfer blintz to a deep-sided serving dish or casserole dish. Pour strawberry-honey mixture evenly over blintzes and dust with powdered sugar.