In medium bowl, beat eggs slightly. Add all remaining ingredients; beat until smooth. Heat a 7 or 8-inch skillet over medium-high heat (375°F.) until hot. Grease pan lightly with oil. Pour scant 1/4 cup batter into hot pan, immediately tilting pan until batter covers bottom. Cook until edges start to dry and center is set. Flip and cool for 30 seconds on the other side.

Set aside to cool completely. Makes 15 - 20 crepes depending on how many you ruin to get it right.

Mix together the Cool Whip with the Lemon Pie filling.

Layer a crepe and a spoonful of lemon cream and repeat until all the layers are coated. You don't need much cream on each crepe - a little goes a long way on this recipe.

Whip the egg whites on high until frothy. Slowly add in the sugar and cream of tartar and whip until stiff peaks form. Transfer to a piping bag and pipe a decoration on or use a large spoon to make peaks and swirls like you would on a traditional lemon meringue pie.

Use a kitchen torch to brown the top.

Serve immediately.