1 cup small curd cottage cheese
1 package (8 ounces) cream cheese
2 tablespoons sour cream
1/2 cup sugar
1 tablespoon grated lemon peel
1/2 cup yellow raisins
Beat together cottage cheese and cream cheese until blended. Add the remaining ingredients and beat until blended.
Divide mixture between 16 crepes. Roll crepes up, jelly roll fashion, and place in one layer, seam side down, in a greased baking pan. (If you do not own a 12x16-inch pan, you will have to use 2 smaller ones.)
Bake in a 350° oven for about 15 minutes or until heated through. Serve with a dollop of sour cream and a tablespoon of strawberries in syrup. Yields 16 crepes.
Basic Crepes:
1 cup flour
1 cup milk
3 eggs
4 tablespoons melted butter
1/4 cup water
pinch of salt
Combine all the ingredients in a bowl and beat until blended. Heat a 7-inch skillet and butter it with a paper towel. Pan should be hot, but butter should not brown. A drop of water, splashed in pan, should skitter around.
Pour about 1/8 cup batter into pan. Quickly tilt and turn the pan so that the bottom is completely covered with batter. Pour out any excess batter. Place pan back on the heat and continue cooking the crepe for about 45 seconds or until top is dry. Turn and cook other side for about 15 seconds. Remove crepe onto a platter.
Heat pan and start again. As the batter contains butter, you do not have to butter the pan after each crepe. Yields about 16 7-inch crepes.
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