Cream Crepes

• 3 eggs
• 1 cup milk
• 2/3 cup flour
• 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
• 2 Tbsp. sugar
• 1 tsp. zest and 2 tsp. juice from 1 lemon
• 1 cup strawberry preserves
• 2 Tbsp. water

1. Whisk eggs and milk in medium bowl until blended.
2. Stir in flour.
3. Let stand 30 min.
4. Spray 8-inch skillet with cooking spray.
5. Heat on medium heat.
6. Pour 1/4 cup batter into skillet; tilt skillet to evenly cover bottom of skillet with batter.
7. Cook 1 to 2 min.
8. or until bottom of crepe is lightly browned.
9. Run spatula round edge of crepe to loosen from pan; turn crepe.
10. Cook 1 min.
11. or until bottom of crepe is lightly browned.
12. Remove from skillet; set aside.
13. Repeat with remaining batter to make a total of 8 crepes.
14. Beat cream cheese, sugar, lemon zest and juice until blended.
15. Spread 2 rounded Tbsp.
16. cream cheese mixture onto each crepe; fold into quarters.
17. Place on dessert plates.
18. Cook and stir preserves and water in saucepan on low heat 2 to 3 min.
19. or until heated through.
20. Spoon over crepes.

eggs, milk, flour, philadelphia cream cheese, sugar, lemon, strawberry preserves, water

Taken from www.kraftrecipes.com/recipes/cream-crepes-51816.aspx (may not work)