1 (8 oz.) pkg. softened cream cheese
1/4 c. butter, softened (1/2 stick)
1/4 c. sugar
1 1/2 tsp. vanilla
1 tsp. grated lemon rind
6 tbsp. sliced almonds

In a small electric mixer bowl combine all ingredients except nuts on low and beat until fluffy. Spread each crepe almost to the edge with 3 tablespoons cheese filling. Fold envelope style. Arrange crepes in a buttered baking dish. Spread top with Apricot Sauce and sprinkle with sliced almonds.

APRICOT SAUCE:

2/3 c. apricot jam
1/3 c. orange juice
2 tbsp. butter
1 tbsp. lemon juice
1 1/2 tsp. grated lemon rind

In saucepan, combine all ingredients. Heat on low until smooth, serve over cheese crepes.