Brandied Apricot Crepes
|Cream cheese||8 Ounce, softened (1 Package)|
|Sugar||1⁄4 Cup (4 tbs)|
|Butter/Margarine||1⁄4 Cup (4 tbs), softened|
|Brandy/1 teaspoon vanilla||1 Tablespoon|
|Lemon peel||1 Teaspoon, grated|
|Apricot sauce||3 Tablespoon|
|Toasted slivered almonds||1⁄4 Cup (4 tbs)|
Heat oven to 350°.
Blend cheese, sugar, butter, brandy and lemon peel in small mixer bowl; beat on medium speed until light and fluffy, about 2 minutes.
Spread 1 to 2 tablespoons cheese mixture on each crepe; roll up.
Arrange crepes seam sides down in ungreased baking dish, 11 3/4 X 7 1/2 X 1 3/4 inches.
Heat uncovered 10 minutes.
Place 2 crepes seam sides down on each dessert plate; spoon Apricot Sauce over crepes and sprinkle with almonds.