12 eggs
1 1/2 cups whole milk
1 1/2 cups water
1 tsp. salt
1/2 cup oil or butter (melted)
2 cups white flour
Beat the eggs until frothy. Add the remaining ingredients in the order given. Be sure all ingredients are well-blended.
Prepare your pan by spraying with a light oil (such as Pam). No matter if you use a crepe pan or an electric fry pan, you’ll need to also drizzle 1 – 2 Tbsp. of vegetable oil into the pan as well. Be sure it’s hot before adding the batter.
Pour about half a cup of batter into the pan and tilt until the batter is evenly spread out. It’s really like a large pancake but much thinner. Fry only on one side for a couple of minutes until a light golden colour. You do not want these to dry out. They need to be fried on one side, yet cooked through and moist on the other.
It’s on the moist side that you want to add your filling.
If you are not ready to fill, cover with a tea towel.
Filing:
1 carton dry cottage cheese (375g)
2 Tbsp. butter, melted
2 Tbsp. milk
2 eggs, beaten
1 Tbsp. sugar
By hand or using a mixer, blend all the ingredients until smooth. Spread a layer on each crepe (moist side) and roll up, jelly roll style.
Cut into 1 1/2 inch pieces and layer in a lightly oiled (spray with Pam) pan. Use a large cake sheet if making a double batch instead of a roaster. They will stick together and are very difficult to separate if stacked on each other. Bake in a preheated oven at 325F. for 20 – 30 minutes. Serve with sour cream.
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