Cream Crepes

By mkuchel

Ingredients

• 3 eggs
• 1 cup milk
• 2/3 cup flour
• 1/2 tsp. salt
• 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
• 2 Tbsp. sugar
• 1 tsp. grated lemon zest
• 2 tsp. lemon juice
• 1 cup strawberry preserves
• 2 Tbsp. dry white wine
• 1 pkg fresh blueberries
• 1 cup fresh strawberries (sliced)

Preparation

Step 1

BEAT eggs and milk in medium bowl with wire whisk until well blended. Add flour and salt; mix well. Let stand 30 min. Heat lightly greased 8-inch skillet on medium heat until hot. For each crepe, pour 1/4 cup of the batter into skillet. Cook until lightly browned on both sides.

BEAT cream cheese, sugar, lemon zest and juice until well blended. Spread 2 rounded tablespoonfuls of the cream cheese mixture onto each crepe; fold into quarters.

MIX preserves and wine in small saucepan; cook on low heat until well blended, stirring constantly. Add fresh blueberries and strawberries. Spoon over crepes.