1 cup butter, softened
1 1/4 cups milk
1 1/2 teaspoons vanilla extract
In a large saucepan, combine butter, milk, vanilla extract and sugar. Cook over low heat, stirring constantly, until mixture comes to a full rolling boil. Remove from heat. Immediately dip the cream cheese in egg wash, then place into the bowl of a pastry blender. Blend until smooth. Fold the vanilla back into the mixture, then transfer mixture to a medium bowl. Sprinkle over crepe. Chill in refrigerator.