Lemon Cream Cheese Crepes

An international breakfast favorite.

Yield: Serves 3 .

4 eggs
4 tablespoons heavy cream
2 tablespoons cream cheese
1/4 teaspoon fresh lemon juice
1 tablespoon finely grated lemon peel
1/2 tablespoon oil 2 packets Splenda®
- Dash salt

Whisk eggs, cream, lemon juice, Splenda® and salt together. Heat oil on grill. Pour about a 1/4 cup egg mixture in at a time, swirling pan quickly to cover bottom of the grill in a thin layer. Cook for a few minutes until bottom is brown; carefully flip. Lightly brown other side and remove from pan. Mix cream cheese and lemon peel. Spread over hot crepes and fold in the sides. Repeat with remaining batter.