STRAWBERRY CREAM CREPE

8 oz. pkg. cream cheese

1¼ cups confectioners’ sugar, sifted

1 tab. lemon juice

1 tea. grated lemon rind

½ tea. vanilla

1 cup heavy cream, whipped

3½ cups sliced strawberries

8- 8” crepes

Combine softened cream cheese, sugar, lemon juice, rind and vanilla. Mix until well blended. Fold in whipped cream. Fill crepe with about 1/3 cup fruit and 1/8 portion of cream cheese mixture; roll up. Top with remaining cream cheese and remaining fruit.

COTTAGE CHEESE/STRAWBERRY CREPE

8 crepes

1½ cups cottage cheese

nutmeg

Sauce:

2 tab. sugar

1 tea. cornstarch

½ cup orange juice

1 tea. butter

1 cup fresh strawberries

Place 3 tab. cottage cheese on each crepe; sprinkle nutmeg. Roll crepe together. Place in 1½ quart baking dish. Bake 15-20 min. at 350' or until heated through. Meanwhile prepare sauce. In a 1 quart saucepan, combine cornstarch and sugar. Stir in orange juice. Cook over medium heat, stirring constantly until thickened. Boil 2 additional min., stir in butter. Remove from heat. Stir in strawberries. Spoon over crepes.