- Ingredients
- For the Crepes Batter:
- ½ cup lukewarm water
- 1 cup milk
- 4 large eggs
- 4 Tbsp unsalted butter melted.
- 1 1/3cup all-purpose flour
- 2 Tbsp sugar
- Pinch of Salt
1.Put all of the ingredients for the crepes (in the order that they are listed) in a blender and blend until well combined: 1/2 cup lukewarm water, 1 cup milk, 4 eggs, 4 tbsp melted butter (or olive oil), 1 cup flour.
2.Dip your crepe maker in the batter. If you get any small gaps, you can fill them with more batter
3.Once the bottom is lightly golden (about a minute or less) flip the crepe using a sharp edged spatula(I personally never flip them) to easily get under the crepe. Let the other side get lightly golden and plop the crepe out .
4.Repeat with remaining batter. Don’t stack hot crepes on top of each other.(if you do want to stack them on top of each other grease each crepe with butter whle still hot) Once they are just warm or room temp, they can be stacked.
- Filling:
- 1 8 oz cream cheese
- 1 can 1lb(16oz) cottage cheese
- 1/3 cup sour cream
- 1/3 cup of sugar
1.In a colander, rinse the cottage cheese with cold water and drain well.
2.Combine the cream cheese, cottage cheese and sugar mix with electric hand mixer until well combined and creamy. Cottage cheese will still be a little lumpy.
3.Using a spatula, spread 2 generous Tbsp of cheese filling on each crepe.
4.Roll the crepe into a log .
5.Place the crepes in a baking pan put slices of butter on top. cover with foil.
Preaheat the oven 350F ,bake for 30 minuts.
Enjoy.
Refrigerate crepes that aren’t being served. It keeps in the fridge for almost one week.