Instructions: In blender or food processor blend milk, flour, egg, honey, vegetable oil spread, vanilla and salt until smooth. Or whisk in bowl. Coat large nonstick skillet with nonstick spray. Heat over medium heat. Remove from heat and add 3 tablespoons batter, swirling pan to evenly coat bottom.

Return to heat and cook until lightly browned on bottom, about 2 minutes.

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 cup syrup. In small skillet combine reserved syrup, jam, honey and zest. Over medium heat, bring to a simmer. Add apricots and return to a simmer, set aside. Meanwhile, for filling, in small bowl mix cream cheese and confectioners sugar until 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 cup 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.

Place in prepared dish. Bake 10 minutes or until heated through and slightly crisp. Over medium-low heat warm apricot topping. To serve, place crepe on dessert plates. Top with warm apricot topping.

Makes 8 servings.

Your time in the kitchen: 20 minutes. Ready to serve in about 50 minutes.

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