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Sauce:
1 (10 ounce) package Birds Eye Deluxe Red Raspberries, thawed

Filling:
1 (8-ounce) package cream cheese
3/8 cup sour cream
1/4 cup confectioners' sugar
2 teaspoons lemon juice
Zest of one lemon

Crepes:
1 cup Pillsbury Unbleached All-Purpose Flour
1 cup milk
4 teaspoons oil
2 eggs

Sauce: Empty thawed pouch of berries into a small saucepan and bring to boil. Simmer slowly until liquid is reduced. Puree through a strainer. Return to saucepan to keep warm.

Filling: In medium bowl, combine all filling ingredients. Beat with electric beater until smooth. Set aside.

Crepes: In medium bowl, whisk milk with flour and oil until smooth. Add eggs and beat until well combined. Add a little extra milk if batter is too thick. Heat 10-inch crepe pan. Brush lightly with oil. Pour 1/3 cup of batter into pan. Cook until lightly browned. Turn and cook other side. Remove from pan, cool on wire rack then stack on waxed paper. Lightly brush pan with oil before making each crepe.

Assembly: Spread two tablespoons of filling on each crepe. Roll or fold and arrange on serving platter. Serve with warm sauce. Serves 6.

David Hillier, Allison Park

Thursday, February 21, 2002