Lemon Crepes With Lemon Creme And Fruit Compote

Ingredients

• COMPOTE:
• 3/4 C apple cider
• 1/4 C sugar
• 1 tsp ground cinnamon
• 1 1/2 tsp freshly squeezed lemon juice
• 1 tsp vanilla extract
• grated zest of 1/2 lemon
• 2 granny smith apples, peeled, cored, and cut into 1" cubes
• 2 firm pears (such as bartlett), peeled, cored, and cut into 1" cubes
• 1 grapefruit, peel removed and sections cut away from membrane
• 1 C dried apricots
• 1/3 C dried cherries
• whipped cream (optional)
• CREME:
• 3/4 C part skim ricotta cheese
• 1/2 C fat free cream cheese, at room temperature
• 2 tsp sugar or Splenda
• grated zest of 1 lemon
• CREPES:
• 1 1/2 C all purpose flour, sifted
• 1/4 C granulated sugar
• pinch of salt
• 3 eggs
• 6 tbsp canola, corn, or safflower oil
• 2 C fat free milk
• grated zest of 1 lemon
• confectioners' sugar (garnish)

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