Cream Crepes

1. 1

   Whisk eggs and milk in medium bowl until blended.

2. 2

   Stir in flour.

3. 3

   Let stand 30 min.

4. 4

   Spray 8-inch skillet with cooking spray.

5. 5

   Heat on medium heat.

6. 6

   Pour 1/4 cup batter into skillet; tilt skillet to evenly cover bottom of skillet with batter.

7. 7

   Cook 1 to 2 min.

8. 8

   or until bottom of crepe is lightly browned.

9. 9

   Run spatula round edge of crepe to loosen from pan; turn crepe.

10. 10

    Cook 1 min.

11. 11

    or until bottom of crepe is lightly browned.

12. 12

    Remove from skillet; set aside.

13. 13

    Repeat with remaining batter to make a total of 8 crepes.

14. 14

    Beat cream cheese, sugar, lemon zest and juice until blended.

15. 15

    Spread 2 rounded Tbsp.

16. 16

    cream cheese mixture onto each crepe; fold into quarters.

17. 17

    Place on dessert plates.

18. 18

    Cook and stir preserves and water in saucepan on low heat 2 to 3 min.

19. 19

    or until heated through.

20. 20

    Spoon over crepes.

* Per serving · 4 servings · Values may vary.

No additional tips available.