STRAWBERRY FILLED CREPES

3 eggs, separated
2 cups milk
1 1/4 cups flour
1/4 cup sugar
1 tbsp. butter, melted
1 tsp. lemon juice
1/2 tsp. salt

Beat egg whites until stiff; set aside.

Beat together the egg yolks and remaining ingredients until smooth. Fold egg whites into batter.

Use medium size pan grease with margarine. Pour batter into heated pan to desired thickness - use 2 tablespoons to make a thin pancake (I like mine thin.).

FILLING:
2 (10 oz.) pkgs. frozen strawberries, thawed
1 (8 oz.) pkg. cream cheese, softened
1/4 cup sugar
1/2 tsp. vanilla

Drain berries, reserving juice. Beat cream cheese, sugar, and vanilla until light and fluffy. Fold in berries. Chill.

Roll each crepe with 1 or 2 tablespoons cream cheese mixture. Place side by side on warm platter.

STRAWBERRY SAUCE:
Mix reserved strawberry juice and 1 tablespoon cornstarch. Cook. Stir over medium heat until clear and slightly thickened. Pour over crepes.