Crepes with Cream Cheese Filling and Fruit Sauce

Basic Crepes:

 4 eggs

1 1/2 cups milk

1 1/2 tsp sugar

pinch of salt

1/2 tsp vanilla extract
1 cup flour

For the crepes, mix together the first four ingredients- a blender works great for this. Add flour; beat until smooth. Melt butter in a 8 inch skillet OR spray with Pam. I usually have my burner on medium heat.  Pour about 4 tbsp batter into center of skillet; lift and turn pan to cover bottom. Cook until lightly browned; turn and brown the other side. Remove to a plate;cover with a tea towel or paper towel. Repeat with remaining batter, adding butter or Pam to skillet as needed.

Cream Cheese Filling:

4 oz. softened cream cheese

1/4 -1/2 cup icing sugar

3 cups cool whip

1 tsp almond extract

Mix together the softened cream cheese with the icing sugar and almond extract. Gradually add the cool whip and beat until well blended.

 To serve put desired amount of cream cheese filling in the centre of the crepe. Roll up and put a fruit topping of choice on top. I like to use homemade raspberry or cherry pie filling. I also like to sprinkle roasted slivered almonds on top as well.