| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Dessert | 4 | Servings | |
INGREDIENTS
| 8 | Prepared crepes | |
| 1 | pk | (8-oz) cream cheese; softened |
| 1/4 | c | Butter; softened |
| 1/4 | c | Sugar |
| 1 1/2 | ts | Vanilla |
| 1 | ts | Grated lemon rind |
| 2/3 | c | Apricot jam |
| 1/3 | c | Orange juice |
| 2 | tb | Butter |
| 1 | tb | Lemon juice |
| 1 1/2 | ts | Grated lemon peel |
INSTRUCTIONS
APRICOT SAUCE Combine cheese, butter, sugar, vanilla and 1 teaspoon lemon rind with an electric mixer. Spread 3 teaspoons in each crepe. Fold envelope style. Arrange in buttered dish. Bake 10 minutes at 350 degrees. Heat all ingredients for sauce together until smooth. Serve over crepes. Serves 4. From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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