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1
To make the filling, put the cream cheese into a mixing bowl or a food processor.
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2
Beat with an electric mixer or process until smooth and fluffy.
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3
While continuing to beat, gradually add the artificial sweetener.
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4
Beat in the rum, lemon juice, and lemon zest.
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5
(You should have about 3 cups of the filling.)
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6
Set aside.
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7
For the batter, combine the eggs, butter, milk, vanilla, and salt in a blender.
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8
Add the flour and blend until smooth.
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9
The batter should be thick enough to lightly coat a spoon.
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10
If it is too thick, add a little water; if too thin, a little flour.
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11
(The batter will thicken on its own as it sits.)
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12
Preheat a small nonstick skillet over medium heat.
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13
Lightly grease with canola oil before adding batter.
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14
Using about 2 tablespoons for each, cook 20 to 24 crepes, pouring the batter to thinly cover the bottom of the skillet, and cooking until the crepe turns lightly brown on the bottom and small holes dot the surface, about 1 minute.
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15
Turn the crepe over and cook for 30 seconds on the other side.
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16
Transfer the crepes to a platter as cooked and cover with plastic wrap to keep tender.
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17
For the sauce, melt the butter in a 1-quart saucepan over low heat.
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18
Stir in the artificial sweetener until dissolved.
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19
Stir in the lemon juice and lemon zest, and cook for about 1 minute more to heat through.
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20
To assemble, fill the center of each crepe with 2 tablespoons of the filling and fold up like an envelope.
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21
Warm the sauce in a large skillet or chafing dish.
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22
Add the assembled crepes side by side, seam side up.
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23
Cook for 1 to 2 minutes over medium-low heat, then turn the crepes seam side down.
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24
Drizzle the brandy and swirl the pan to coat the crepes evenly.
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25
Carefully ignite and allow the alcohol to burn off.
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26
Serve 2 crepes per person on warmed dessert dishes, spooning warm sauce over the crepes.
