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Apricot Crepes

1 c flour
1/8 tsp. salt
3 eggs
1 1/2 c milk
2 Tbsp. melted butter

Sift together flour and salt, add eggs, one at a time, mixing until
there are no lumps. Add melted butter, gradually stir in milk, mix
well. Fry in a non-stick pan until lightly browned on one side,
cool on wire rack then stack with waxed paper between the layers.

8 oz. cream cheese, softened
1 1/2 teaspoons vanilla
1/4 c butter, room temp
1 tsp each grated lemon and orange rind
1/4 c sugar

Combine ingredients, beat until fluffy. Spread each crepe with
the mixture, nearly to the edge . Roll and arrange in a buttered
ovenproof pan (9x13" glass pan works well.) When ready to serve,
dot with butter, bake at 350 degrees for 10 minutes. Serve with
sauce spooned over each serving.

Apricot sauce:

2/3 c apricot jam
1 Tbsp lemon juice
1/3 c orange juice
2 Tbsp butter
1 1/2 teaspoons lemon rind, grated
1 1/2 teaspoons orange rind, grated

Combine in a small saucepan and heat, stirring occasionally.


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