Serves 6-8
CREPE BATTER:
3 eggs
2 tablespoons melted butter
1 c. flour
1-1/2 c. milk
pinch of salt
Mix together, beating until the lumps are gone. Batter should be thin enough to “swirl” when you pour it into the pan. Add milk if needed. Fry in preheated crepe or omelet pans until lightly browned on both sides. Set aside to cool.
FILLING:
12 ounce cream cheese, softened
2 teaspoons vanilla
1/3 c. soft butter
1 teaspoon grated orange rind
1/3 c. sugar
Beat together till fluffy. Spread on cooled crepes almost to the edge. Roll each crepe into cigar shape and place in a buttered 9×13 inch pan. Bake at 350 degrees for 15 minutes.
SAUCE:
2/3 c. apricot jam
1 tablespoon orange rind
1/3 c. orange juice
1 tablespoon lemon juice (optional)
2 tablespoons butter
Combine in a small saucepan and heat stirring occasionally. Serve over warm crepes.
Optional:
Top with a small dollop of whipped cream and toasted, slivered almonds.