• 1 C. ricotta cheese or 1 small pkg. (3 oz.) cream cheese blended with
• 2/3 C. small curd cottage cheese
• 1/4 C. sugar
• 1 tsp. vanilla
• 1/2 tsp. grated lemon peel
• 1/2 tsp. salt
• 1 C. heavy cream, whipped
• 1/4 C. chopped citron and raisins
• 1/4 C. semi sweet chocolate, finely chopped
• 12 crepes
• Melt butter
• Sugar
• Strawberry, raspberry or apricot preserves

Combine cheese, sugar, vanilla, lemon peel, salt, whipped cream, citron, raisins and chocolate. Fill each crepe with about 1 Tbs. filling. Roll and place in a lightly buttered shallow baking pan. Keep warm in moderate oven. Before serving brush with melted butter and sprinkle with sugar. Serve with preserves.

Makes 12 crepes.