| | Directions | | Make the crepes: Combine all ingredients thoroughly, then allow to "rest" for 1 to 1 1/2 hours. Use additional oil to grease a crepe pan or small frying pan. Heat the pan over medium heat. pour a small amount of batter into the pan and quickly rotate and tilt the pan to allow batter to spread evenly. Brown lightly, remove and repeat until batter is all used up. Place a sheet of wax paper between each crepe. Prepare the filling: Place raisins in a small bowl and cover with boiling water, cover bowl and set aside. Place cottage cheese in a sieve over a bowl and allow the liquid to drain. Once the cheese has drained place it in a medium size bowl and add the eggs, sugar and vanilla extract. Mix well. Drain the raisins and add them to the filling, mixing well. Spoon mixture on to centers of the crepes and roll up the crepes completely by bringing the sides to the center and rolling to enclose the filling. Melt the butter in a skillet and lightly brown the crepes in the butter. Remove and place the crepes on a heated platter. Combine the sugar and the cinnamon and sprinkle on the crepes. Serve with sour cream if desired. Crepes may be kept warm in oven at 225°. serves 8 |
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| Ingredients | | - |  | Crepes |
| - | | 3 Eggs |
| - | | 1 1/2 cups milk |
| - | | 1 cup flour |
| - | | 3 tablespoons sugar |
| - | | salt to taste |
| - | | 2 tablespoons Olive Oil |
| - | | Filling |
| - | | 2 cups small curd cottage cheese, drained inch a sieve |
| - | | 2 Eggs |
| - | | 1/2 cup plumped raisins |
| - | | 1 cup boiling water |
| - | | 4 tablespoons sugar |
| - | | 1 teaspoon vanilla extract |
| - | | 2 tablespoons butter |
| - | | sour cream |
| - | | Topping |
| - | | 2 tablespoons sugar |
| - | | 1 teaspoon cinnamon |
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