2/3 c. flour
1/2 tsp. salt
3 eggs, beaten
1 c. milk
2 (8 oz.) pkg. light cream cheese, softened
1/4 c. sugar
1 tsp. vanilla

Combine flour, salt and eggs; beat until smooth. Gradually add milk, mixing well. For each crepe, pour 1/4 cup batter into hot, lightly greased 8 inch skillet, tilting to cover bottom. Cook over medium high heat until lightly browned, turning once.

Combine cheese, sugar and vanilla; mix well. Spread about 1/4 cup of cheese mixture onto each crepe. Fold in thirds. Place filled crepes in 13 x 9 inch baking pan. Bake at 350 degrees for 15-20 minutes. Serve with topping of your choice - strawberries, blackberry preserves, etc.