Filled Crepes with Apricot Sauce

For Crepes: Sift together flour and salt. Add eggs, one at a time, mixing until there are no lumps. Add melted butter, then gradually stir in milk, mixing well.

Fry in a non-stick pan until lightly browned on one side, cool on wire rack then stack with waxed paper between the layers.

For Filling: Combine ingredients and beat until fluffy. Spread each crepe with the mixture, nearly to the edge . Roll and arrange in a buttered ovenproof pan (9" x 13" glass pan works well).

When ready to serve, dot with butter, bake at 350 degrees F for 10 minutes. Serve with warm sauce spooned over each serving.

For Sauce: Combine in a small saucepan and heat, stirring occasionally.

NOTE: This is typically regarded as a "dessert" crepe.