8 oz. cream cheese
8 oz. sour cream
1/4 c. sugar
1/2 tsp. vanilla
1/2 tsp. lemon peel
4 c. blueberries
2/3 c. sugar
1 1/3 c. water
2 tbsp. cornstarch
2 tsp. lemon juice
16 basic dessert crepes (listed below)

For filling: Blend cream cheese, sour cream, sugar, vanilla and lemon peel until smooth.

To assemble: Spoon filling in center of unbrowned side of crepe. Fold crepe in half and roll. Place blueberries in electric skillet, blend sugar, water, cornstarch and lemon juice and add to blueberries. Cook on low heat until sauce is thickened. Add filled crepes. Spoon sauce over and heat thoroughly. Makes 8 servings.

1 1/2 c. milk
2 tbsp. vegetable oil
3 eggs
1 1/2 c. all-purpose flour
1 tbsp. sugar
1/8 tsp. salt
1/2 tsp. lemon peel

Put all ingredients into blender container in order listed. Cover and process at low speed until smooth. Batter may be used immediately or held in covered container in refrigerator up to 3 days. Cook crepes according to manufacturer's directions.