BEAT eggs and milk in medium bowl with wire whisk until well blended. Add flour and salt; mix well. Let stand 30 min. Heat lightly greased 8-inch skillet on medium heat until hot. For each crepe, pour 1/4 cup of the batter into skillet. Cook until lightly browned on both sides.
BEAT cream cheese, sugar, lemon zest and juice until well blended. Spread 2 rounded tablespoonfuls of the cream cheese mixture onto each crepe; fold into quarters.
MIX preserves and wine in small saucepan; cook on low heat until well blended, stirring constantly. Spoon over crepes.
