Fruit Crepes

Crepes:
1 1/4 cup flour
2 Tablespoons sugar
Pinch salt
3 eggs
1 1/2 cup milk
2 Tablespoons melted butter
1/2 teaspoon lemon extract

Cook as you would for pancakes. Stack on plate with 1/2 paper towel between until ready to serve.

Filling:
3 1/2 cups strawberries or peaches
8 oz. whipped cream cheese
1 1/4 cup powdered sugar
1 Tablespoon fresh lemon juice
1 teaspoon finely grated lemon rind
1/2 teaspoon vanilla
1 carton cool whip

Fill crepes with 1/3 cup fruit and 1/3 cup filling. Roll and serve