Instructions: In a blender or food processor blend the milk, flour, egg, honey, vegetable oil spread, vanilla and salt until smooth. (Or, whisk in a bowl.)

Coat a large nonstick skillet with nonstick cooking spray. Heat over medium heat. Remove from the heat and add 3 Tbsp of batter, swirling pan to evenly coat the bottom. Return to the heat and cook until lightly browned on the bottom, about 2 minutes. Place the cooked crepe cooked side up on some wax paper. Repeat with the remaining batter, coating the skillet with nonstick cooking spray as needed, until a total of 8 crepes are done. Stack the crepes with wax paper in between. (Crepes can be made up to 2 days ahead.)

For the Topping: Drain the apricots, reserving 1/4 cup of the syrup. In a small skillet, combine the reserved syrup, jam, honey and zest. Over medium heat, bring to a simmer. Add the apricots and return to a simmer; set aside.

For the Filling: Meanwhile, in a small bowl, mix the cream cheese and confectioners sugar until smooth. Stir in the cottage cheese, zest and vanilla.

Preheat the oven to 375 F. Coat a 13x9-inch baking dish with nonstick cooking spray.

Lay out the crepes, cooked side down. Spoon about 1/4 cup of the filling onto the center of each crepe. Fold one side over the filling. Leaving the opposite side open, fold the other two sides over the filling to overlap in the center. Place in the prepared dish.

Bake for about 10 minutes or until heated through and slightly crisp. Over medium-low heat warm the apricot topping.

To serve, place the crepe on a dessert plate, then top with warm apricot topping.

Makes 8 crepes.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.