Melt 3 Tbsp. butter. Add to eggs and milk in large bowl; whisk until blended. Add flour and 2 Tbsp. sugar; whisk until blended. Let stand 30 min.
Spray 6- to 8-inch skillet with cooking spray; heat on medium heat. Pour 1/4 cup batter into skillet; tilt skillet to evenly cover bottom with batter. Cook 1 to 2 min. or until bottom of crêpe is lightly browned. Run spatula round edge of crêpe to loosen from pan; turn crêpe. Cook 1 min. or until bottom of crêpe is lightly browned. Remove from skillet; set aside. Repeat with remaining batter to make a total of 8 crêpes.
Mix cream cheese and marmalade until blended; spread about 2 Tbsp. onto each crêpe to within 1/2 inch of edge. Fold into quarters. Repeat with remaining crêpes.
Bring juices, remaining butter and sugar just to boil in large skillet on medium heat; cook 5 to 6 min. or until slightly thickened, stirring occasionally. Add folded crêpes; cook on medium-low heat 5 to 6 min. or until heated through, occasionally spooning sauce over crepes.
Prepare using PHILADELPHIA Neufchatel Cheese.
Crepes can be assembled ahead of time. Refrigerate until ready to heat in sauce as directed.
Calories From Fat
% Daily Value*
Total Fat 22g
Saturated Fat 13g
Trans Fat 1g
Total Carbohydrates 27g
Dietary Fiber 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.