Serves: 8
Total Calories: 173

1 1/4 cups sifted confectioners' sugar
1 tablespoon lemon juice
1 tablespoon grated lemon rind
1/2 teaspoon vanilla extract
1 package (8-ounce) cream cheese
3 1/2 cups sliced fruit
8 crepes
Crepe Batter:
2 eggs
1 cup milk
3 tablespoons vegetable oil
1/2 cup unsifted flour
1/2 teaspoon baking powder
1/2 teaspoon salt

1. Blend sugar, lemon juice, lemon rind and vanilla into cream cheese fold in whipped topping and 3 cups of the fruit.
2. Fill each crepe with about 1/3 cup cream cheese mixture roll up.
3. Top each with additional cream cheese mixture and garnish with remaining fruit slices.

Crepe Batter:
1. Beat together eggs, milk and oil. Gradually add flour, baking powder and salt stir until smooth. Cover and refrigerate at least 2 hours.
2. For each crepe, pour scant 1/4 cup batter into heated, lightly oiled crepe pan rotate pan quickly to cover bottom with batter. Cook over medium heat until top appears dry and underside is golden. Turn
to brown other side. Repeat with remaining batter.

Nutritional Facts:

Serves: 8
Total Calories: 173
Calories from Fat: 57

More Recipes from the Cook'n with Crepes Cookbook:
Apple Blossom Crepe
Banana Crepes with Fruit Sauce
Banana Pecan Crepes
Berry Crepes with Ricotta Cheese
Blueberry Blossom Crepes
Blueberry Crepes
Blueberry-Almond Crepes
Buckwheat Crepes with Apple Compote
Chocolate Breakfast Crepes
Creamy Fruit Crepes
Crepe Au Glazed Banana
Delicious Gluten-free Crepes
French Banana Crepes
French Breakfast Crepes
German Filled Breakfast Crepes
Ham & Cheese Crepe
Ham and Egg Crepes
Omelette Crepes
Orange Crepes
Peach Blossom Crepes
Peach Crepe
Ruffled Crepes Isabel
Sausage Crepe Roll-Ups
Sausage Crepes
Yogurt Filled Crepes