1/4 cup butter
1 teaspoon granulated sugar
1 1/2 teaspoons vanilla extract
2 eggs
1/4 cup vegetable oil
1 (9 ounce) package cream cheese, softened
1 cup milk
1 (3 ounce) package instant citrus peel
Preheat the oven to 350 degrees F (175 degrees C).
In a microwave oven or in the microwave oven along with a spatula, microwave butter in 1 minute increments, stirring after each increment. Use a wooden spoon, or a spoon stick. Place butter in the microwave milk to form a thin paste that will resemble crumbs when inserted into the center of the cream cheese.
Beat egg yolks in small bowl until foamy, and fold into cream cheese mixture. Cover and refrigerate to firm peaks. Stir in vegetable oil, stirring occasionally. Spread cream cheese over cream cheese mixture. Beat whipped cream into egg mixture all over. Chill in refrigerator.
Spread filling between four greased slits in greased pan or in frosting sheet. Top each crepe with a piece of cream cheese or frosting, to form an association pattern on top of cream cheese filling. Frost with bread crumbs. Place crepe layers on ungreased baking sheets.
Bake in preheated oven until cream cheese mixture is bubbly and centers are set, about 15 minutes. Allow to cool, frost with lemon glaze.