Crepes: (I like to double this recipe for a big group...esp since there is so much extra filling)
3 eggs
1 cup milk
2/3 cup flour
1/2 tsp salt
Cream cheese Filling:
1 pkg (8 oz) Cream Cheese, softened
2 Tbs sugar
1 tsp grated lemon peel
2 tsp lemon juice
Topping:
1 cup strawberry or raspberry preserves
Beat eggs and milk in medium bowl with wire whisk until well blended. Add flour and salt; mix well. Let stand 30 min. Heat a lightly greased 8-inch skillet on medium heat until hot. For each crepe, pour 1/4 cup of the batter into skillet. Cook until lightly golden brown on both sides.
Beat cream cheese, sugar, lemon peel and lemon juice until well blended. Spread cream cheese mixture onto each crepe and fold into quarters.
Enjoy with Strawberry or Raspberry preserves or homemade jam over each.
