Luscious Cheese Crepes With Apricot Sauce

-  1 cup milk -  3 large eggs -  2 Tbsp. I Can't Believe It's Not Butter!® Spread, melted -  2 Tbsp. sugar -  1/2 tsp. vanilla extract -  1/2 cup all-purpose flour -  I Can't Believe It's Not Butter!® Spray Original -  1 package (8 oz.) cream cheese, cut into 8 pieces and softened -  1/4 cup I Can't Believe It's Not Butter!® -  1 jar (18 oz.) apricot preserves -  1/8 tsp. almond extract or 2 Tbsp. almond liqueur

Process milk, eggs, melted I Can't Believe It's Not Butter!® Spread, sugar and vanilla in blender until blended. Add flour and process until smooth.

Pour 1/4 cup batter in omelet pan or 8-inch skillet sprayed with I Can't Believe It's Not Butter!® Spray Original and tilt pan to allow batter to coat bottom. Cook over medium heat 1 minute or until cooked. Loosen edges and turn onto plate; keep warm. Repeat with remaining batter. Evenly spread cream cheese down center of each crepe; roll up and set aside.

Bring remaining 1/4 cup Spread, preserves and almond extract to a boil in same skillet. Reduce heat to low and add crepes. Cook, spooning sauce over crepes, 1 minute or until crepes are heated. Carefully slide crepes onto serving platter and serve immediately.