Chef Tom Fraker
In a standing electric mixer fitted with a whisk, mix the cream cheese, sugar and sour cream until smooth. Stir in the jack fruit.
Spread some of the cream filling over the bottom third of a crepe and the roll it up. Repeat for the remaining crepes. Makes 6 servings.
To plate, cut the crepes in half on the bias and stack them on dessert plates. Dust with powdered sugar if desired.