Ingredients
6 Eggs
2 cups Milk
2 cups Flour
1/2 cup Sugar
2 tsp Vanilla Extract
1/4 tsp Salt
1/2 cup of Vegetable oil
Filling
24 oz Cottage Cheese Small Curd
8 oz Cream Cheese
1 cup Powdered Sugar
2 tsp Vanilla Extract
1 zest of a lemon
1/4 lb Raisins
Preparation
In a large bowl beat the eggs vigorously then add milk, flour, sugar, vanilla extract and salt. Mix all ingredients with wire whisk, refrigerate batter for about one hour, Filling. In a bowl put all ingredients except the raisins and mix well with a wooden spoon or you can use a food processor. When ingredients are blended well then fold in the raisins. If raisins are to dry use a little Grand Marnier to moisten it. To make the Crepes. Use a 7 inch none stick pan moderately high heat . Heat your pan then brush it with the oil, drain the oil back to your container, use a two oz ladle about 3/4 full of batter. Make sure your pan is hot before you pour the batter in it , cover the bottom of the pan, when the batter is done on one side flip over, use a heat resistant spatula to turn it about 1 1/2 minute each side Put it on a large platter. When they all done put about 1 1/2 oz of filling on the crepes and rolled . Served with fresh or frozen fruit on top.
