3/4 c. flour
1/2 c. ground, blanched almonds
1/2 tsp. salt
1 1/2 c. milk
1 egg
2 tbsp. vegetable oil
1/2 tsp. grated lemon peel
1/4 c. slivered toasted almonds for garnish
Filling
Coffee Sauce

In a bowl mix flour with almonds and salt; add milk, egg, vegetable oil and grated lemon peel; beat with wire whisk or electric beater until smooth. Let batter "rest" for about an hour before making crepes. If batter thickens, add a small amount of milk until batter is the consistency of heavy cream.

Grease a 5" or 6" frying pan for the first crepe; it should not be necessary to grease the pan again. Heat very hot. Pour in just enough batter to coat bottom of pan. Pour back any that does not stick to the pan. Cook about 30 seconds; with a pancake turner or spatula, loosen around edges and turn over to finish cooking. Stack crepes until ready to fill. At serving time, spoon some filling into each crepe. Roll up crepes and arrange in chafing dish or other serving dish. At serving time, pour hot Coffee Sauce over crepes and sprinkle with almonds. Makes 6 servings.

FILLING:

1/4 c. Coffee Sauce
8 oz. whipped cream cheese
1/4 c. sliced pitted dates
1 tbsp. slivered candied ginger

Blend Coffee Sauce into cream cheese. Add dates and ginger and mix well.

COFFEE SAUCE:

1 c. sugar
1 1/2 c. water
3 tbsp. instant espresso coffee
1 tbsp. cornstarch
2 tbsp. butter

In a saucepan heat sugar, water and 3 tablespoons instant espresso until coffee is dissolved. Moisten 1 tablespoon cornstarch with 2 tablespoons cold water; stir into sauce. Cook, stirring constantly, until sauce is clear and smooth. (Sauce will be quite thin.) Blend in 2 tablespoons butter. Let cool until serving time.