Crepes A La Barbara

Directions

1. In blender or possibly food processor blend lowfat milk, flour, egg, honey, vegetable oil spread, vanilla and salt till smooth. Or possibly whisk in bowl. Coat large nonstick skillet with nonstick spray. Heat over medium heat. Remove from heat and add in 3 Tbsp. batter, swirling pan to proportionately coat bottom.
2. Return to heat and cook till lightly browned on bottom, about 2 min.
3. Place cooked side up on wax paper. Repeat with remaining batter, coating skillet with nonstick spray as needed, making a total of 8 crepes. Stack crepes with wax paper in between. (Crepes can be made up to 2 days ahead; store in airtight container, refrigerated.) For topping, drain apricots reserving 1/4 c. syrup. In small skillet combine reserved syrup, jam, honey and zest. Over medium heat, bring to a simmer. Add in apricots and return to a simmer, set aside. Meanwhile, for filling, in small bowl mix cream cheese and confectioners' sugar till smooth. Stir in cottage cheese, zest and vanilla. Preheat oven to 375 F. Coat a 13 x 9" baking dish with nonstick spray. Lay out crepes, cooked side down. Spoon about 1/4 c. filling in center of each crepe. Fold one side over filling. Leaving opposite side open, fold other 2 sides over filling to overlap in center.
4. Place in prepared dish. Bake 10 min or possibly till heated through and slightly crisp. Over medium-low heat hot apricot topping. To serve, place crepe on dessert plates. Top with hot apricot topping.
5. Makes 8 servings.
6. Your time in the kitchen: 20 min. Ready to serve in about 50 min.