Lyons Family Cookbook

Crepe Souzette

--- CREPES ---

1

cup

flour

1

cup

milk

1

egg

2

Tbs

sugar

1

tsp

vanilla

1/8

tsp

salt

--- CREAM CHEESE FILLING ---

1/2

lemon rind, grated

1

pkg

(3 oz) Philadelphia cream cheese

1 1/2

Tbs

sugar

.

.

1

CREPES Put all CREPE Ingredients into a blender until well blended, 20-30 seconds. Heat a non-stick, 8" frypan. Wipe with a paper towel coated with cooking oil. Pour 1/4 cup crepe batter into frypan, swirling to cover the bottom of the pan. Cook for about 30 seconds - 1 minute per side. Turn pancake only once.

2

FILLING Grate 1/2 lemon rind. Mix all filling ingredients well until mixture is smooth. Fill each crepe with desired amount of filling, roll up and serve.