Love My Philly

BEAT eggs and
milk in medium bowl with wire whisk until well blended. Add flour and
salt; mix well. Let stand 30 min. Heat lightly greased 8-inch skillet
on medium heat until hot. For each crepe, pour 1/4 cup of the batter
into skillet. Cook until lightly browned on both sides.

BEAT cream cheese,
sugar, lemon peel and juice until well blended. Spread 2 rounded
tablespoonfuls of the cream cheese mixture onto each crepe; fold into
quarters.

MIX preserves and wine in small saucepan; cook on low heat until well blended, stirring constantly. Spoon over crepes.