1 c. ricotta cheese or 1 sm. pkg. (3 oz.) cream cheese blended with 2/3 c. sm. curd cottage cheese
1/4 c. sugar
1 tsp. vanilla
1/2 tsp. grated lemon peel
1/2 tsp. salt
12 crepes
Melted butter
Sugar
Strawberry, raspberry or apricot preserves

Combine cheese, sugar, vanilla, lemon peel and salt. Fill each crepe with about 1 tablespoon filling. Roll and place in a lightly buttered shallow baking pan. Keep warm in moderate oven. Before serving brush with melted butter and sprinkle with sugar. Serve with preserves. Makes 12 crepes.