the crepes using the Sweet Crepe Batter or French Crepe Batter.Set aside and keep warm.
Soak the raisins in the boiling water for 15 minutes.
Soften the cream cheese, then beat with the sugar and cinnamon until smooth.
Add the raisins and blend thoroughly.
Fill each crepe with the mixture and roll up.
Sprinkle with grated lemon rind and confectioner's sugar.