Cheesecake Crepes With Fruit Sauce

CREPES: Place flour in a bowl. Beat water, milk, eggs, butter and salt in a second bowl. Make well in flour. Add egg mixture, stir into flour. Whisk out lumps.

Lightly coat crepe pan with cooking spray. Heat, then add 2 tbs batter and swirl to coat. Cook for 2 minutes, then turn over cook 1 minute more or until golden.

Remove to a plate. Repeat with remaining batter, layer with wax paper.

FILLING: Beat eggs, cream cheese, cottage cheese, sugar and vanilla in bowl until smooth.

Heat oven to 350 degrees F. Coat two 13 x 9 x 2 inch baking pans with cooking spray. Spoon 1 1/2 tbs filling across center of crepes, then roll up.

Place in baking dishes. Cover. Bake for 20 minutes or until heated through.

SAUCE: Drain pineapple over bowl. Add enough orange juice to pineapple juice to equal 1 1/4 cups.

Mix sugar and cornstarch in a saucepan. Stir in juice mixture. Cook until thickened.

Remove from heat. Stir in pineapple, strawberries and mandarin orange. Spoon over crepes.