Filled Blueberry Crepes

Crepes:
1 1/2 cup flour
1 1/2 cup milk
3 eggs
1 dash salt
3 Tbl melted butter

Filling:
8 oz. softened cream cheese
3/4 cup sugar
juice and grated rind of one lemon

To make crepes, wisk eggs till smooth. Alternately wisk in milk and flour. Add salt. Wisk till smooth. Add melted butter and wisk till well mixed. Refrigerate for 1/2 hour before frying crepes. To fry, lightly butter a 8 inch crepe pan. Place on medium high heat. Add enough mixture to coat the bottom of the pan when rolled. Fry on one side till crepe is lightly browned. Flip and do other side for 10 to 15 seconds. Remove from pan and make another.

To make filling, whip softened cream cheese, sugar, lemon and zest till smooth.

To make finished crepes, spread some of the cheese mixture on each crepe and roll up. Place crepes into an oven proof dish that has been sprayed with Pam. Bake at 350 degrees for 15 minutes.

To serve, place two or three crepes on a plate and top with blueberry sauce, slivered with almonds and 10X sugar.

Crepes are also very good when served with fresh peaches or fresh strawberries. Makes 14 to 16 crepes.