Apricot Crepes

Sift together flour and salt, add eggs, one at a time, mixing until there are no lumps. Add melted butter, gradually stir in milk, mix well. Fry in a non-stick pan until lightly browned on one side, cool on wire rack then stack with waxed paper between the layers. 8 oz. cream cheese, softened 1 1/2 teaspoons vanilla 1/4 c butter, room temp 1 tsp each grated lemon and orange rind 1/4 c sugar Combine ingredients, beat until fluffy. Spread each crepe with the mixture, nearly to the edge . Roll and arrange in a buttered ovenproof pan (9x13" glass pan works well.) When ready to serve, dot with butter, bake at 350 degrees for 10 minutes. Serve with sauce spooned over each serving. Apricot sauce: 2/3 c apricot jam 1 Tbsp lemon juice 1/3 c orange juice 2 Tbsp butter 1 1/2 teaspoons lemon rind, grated 1 1/2 teaspoons orange rind, grated Combine in a small saucepan and heat, stirring occasionally.