Lemon Crepes

Using a handheld blender, beat the cream cheese until smooth. Add the sour cream, 1/4 cup of the sugar, powdered sugar, juice of two lemons, vanilla, and 1 tablespoon of the lemon zest. Beat until smooth.

Fill each crepe with 3 tablespoons of the filling. Roll the crepes up tightly and place in the refrigerator. Refrigerate for 1 hour.

In a large saute pan, over medium heat, melt the butter with the remaining 1/2 cup of sugar, stirring constantly until the sugar dissolves. Add the remaining juice of four lemons and 1 tablespoon of lemon zest. Stir to mix thoroughly. Add the crepes to the mixture. Remove the pan from the heat and add the cognac. Carefully place the pan, back over the heat and flame the mixture, shaking the pan back and fourth several times. Continue to shake until the flame dies out.

Lay two crepes in the center of each plate. Spoon the sauce over the top and serve. Add a dollop of the cream cheese mixture over the top and garnish with fresh fruit of your choice.