1 1/4 c. sifted confectioners' sugar
1 tbsp. lemon juice
1 tbsp. grated lemon rind
1/2 tsp. vanilla
1 (8 oz.) pkg. cream cheese, softened
1 c. frozen whipped topping, thawed
3 1/2 c. sliced fruit
8 crepes Blend sugar, lemon juice, lemon rind and vanilla into cream cheese; fold in whipped topping and 3 cups of the fruit. Fill each crepe with about 1/3 cup cream cheese mixture; roll up. Top each with additional cream cheese mixture and garnish with remaining fruit slices. Makes 8 servings. CREPE BATTER: 2 eggs
1 c. milk
3 tbsp. vegetable oil
1/2 c. unsifted flour
1/2 tsp. baking powder
1/2 tsp. salt Beat together eggs, milk and oil. Gradually add flour, baking powder and salt; stir until smooth. Cover and refrigerate at least 2 hours. For each crepe, pour scant 1/4 cup batter into heated, lightly oiled crepe pan; rotate pan quickly to cover bottom with batter. Cook over medium heat until top appears dry and underside is golden. Turn to brown other side. Repeat with remaining batter. | 
