Serves: 8
Total Calories: 3,360

4.000 pounds cream cheese
4.000 pounds sour cream
2.000 cups sugar
1.333 tablespoons vanilla extract
1.333 tablespoons lemon peels
32.000 cups blueberries
5.333 cups sugar
2.667 cups water
1.000 cup cornstarch
5.333 tablespoons lemon juice
Basic Dessert Crepes:
12.000 cups milk
1.000 cup vegetable oil
24.000 eggs
12.000 cups all-purpose flour
0.500 cup sugar
1.000 teaspoon salt
1.333 tablespoons lemon peels

For filling:
Blend cream cheese, sour cream, sugar, vanilla and lemon peel until smooth.

To assemble:
Spoon filling in center of unbrowned side of crepe. Fold crepe in half and roll. Place blueberries in electric skillet, blend sugar, water, cornstarch and lemon juice and add to blueberries. Cook on low heat
until sauce is thickened. Add filled crepes. Spoon sauce over and heat thoroughly.

Basic Dessert Crepes:
Put all ingredients into blender container in order listed. Cover and process at low speed until smooth. Batter may be used immediately or held in covered container in refrigerator up to 3 days. Cook crepes
according to manufacturer's directions.

Nutritional Facts:

Serves: 8
Total Calories: 3,360
Calories from Fat: 1,348

More Recipes from the Cook'n with Crepes Cookbook:
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Banana Crepes with Fruit Sauce
Banana Pecan Crepes
Berry Crepes with Ricotta Cheese
Blueberry Blossom Crepes
Blueberry Crepes
Blueberry-Almond Crepes
Buckwheat Crepes with Apple Compote
Chocolate Breakfast Crepes
Creamy Fruit Crepes
Crepe Au Glazed Banana
Delicious Gluten-free Crepes
French Banana Crepes
French Breakfast Crepes
German Filled Breakfast Crepes
Ham & Cheese Crepe
Ham and Egg Crepes
Omelette Crepes
Orange Crepes
Peach Blossom Crepes
Peach Crepe
Ruffled Crepes Isabel
Sausage Crepe Roll-Ups
Sausage Crepes
Yogurt Filled Crepes