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1
Create crepes. In large mixing bowl, combine eggs and butter. Whisk well. Whisk in milk, sugar and extracts. Add flour and salt. Mix well with mixer on low speed.
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2
Heat a lightly greased medium-sized skillet; pour 1/4 cup batter into top, above center of skillet. Lift and tilt pan to evenly coat bottom. Cook for about 1 minute or until bottom is lightly browned. Flip and cook for about 15-20 seconds longer. Transfer to a platter, placing wax paper sheets in between each crepe to prevent sticking. Repeat with remaining batter, spraying skillet several more times with spray.
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3
Create filling: Beat together cheese and brown sugar with mixer until smooth. Mix in next 5 ingredients. Mix in sweet potatoes until well blended. Set aside in refrigerate for 30 minutes.
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4
Preheat oven to 300u00b0F. Spray 11x15-inch glass pan with non-stick cooking spray.
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5
To assemble crepes, spoon about 1/3 cup sweet potato filling to center of each crepe. Roll up and place in baking pan. Place in oven for 10 minutes or until warm.
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6
Create topping: Combine brown sugar, cinnamon, nutmeg in medium bowl. Mix well. Fold in whipped topping.
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7
Place crepes on plate and sprinkle with powdered sugar. Top with dollops of topping mix and sprinkle orange zest and walnuts over crepes. Serve while crepes are warm.
