Creamy Filled Crêpes Suzette

Ingredients

• 7 Tbsp butter divided
• 8 oz philadelphia cream cheese softened
• 3  eggs 
• 0.8 cup flour 
• 2 Tbsp juice of lemon fresh
• 1 cup milk 
• 0.3 cup orange juice 
• 0.3 cup orange marmalade 
• 5 Tbsp sugar divided

Equipment

• bowl
• frying pan
• whisk
• spatula

Directions

1. Melt 3 Tbsp. butter.
2. Add to eggs and milk in large bowl; whisk until blended.
3. Add flour and 2 Tbsp. sugar; whisk until blended.
4. Let stand 30 min.
5. Spray 6- to 8-inch skillet with cooking spray; heat on medium heat.
6. Pour 1/4 cup batter into skillet; tilt skillet to evenly cover bottom with batter. Cook 1 to 2 min. or until bottom of crpe is lightly browned. Run spatula round edge of crpe to loosen from pan; turn crpe. Cook 1 min. or until bottom of crpe is lightly browned.
7. Remove from skillet; set aside. Repeat with remaining batter to make a total of 8 crpes.
8. Mix cream cheese and marmalade until blended; spread about 2 Tbsp. onto each crpe to within 1/2 inch of edge. Fold into quarters. Repeat with remaining crpes.
9. Bring juices, remaining butter and sugar just to boil in large skillet on medium heat; cook 5 to 6 min. or until slightly thickened, stirring occasionally.
10. Add folded crpes; cook on medium-low heat 5 to 6 min. or until heated through, occasionally spooning sauce over crepes.