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1
To mix batter: sift together flour and 1tsp.
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2
salt.
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3
Mix together 2 eggs and water in a seperate bowl.
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4
Add to flour gradually to form a smooth, thin batter.
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5
Let stand 1/2 hour.
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6
Heat butter in small frying pan.
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7
You can substitute the butter with cooking spray.
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8
Pour in enough batter to film the bottom of the pan.
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9
Tilt the pan to spread the batter.
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10
I found using a 6in.
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11
pan and a little less than 1/3 cup of batter works great!
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12
Cook over medium heat for about one minute, then flip over.
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13
You will know the crepe is done, on that side, when the edges begin to pull away from the pan, and begin to turn a goldenish color.
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14
Flip with a butter knife.
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15
Slide the knife under the crepe, and lift with your fingers, to avoid tearing.
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16
This is the easiest way that I know.
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17
Let the second side go for about 30 seconds, possibly a little longer depending on the type of stove you have.
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18
I have a gas stove, and it works great for 30 seconds.
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19
Dont exceed one minute for the second side.
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20
Remove the crepe from the pan and place on a plate, seperating each crepe with a piece of plastic wrap.
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21
You can let these stay out on the counter or place them in the fridge, while you make the filling.
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22
To mix filling: Mix the cottage cheese with 3 eggs, sugar, blueberries, cinnamon and salt.
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23
If the mixture is runny, add 2tablespoons bread crumbs.
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24
Fill the center of the crepe, like a burrito, with the filling.
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25
Roll and fold to close the ends, like a burrito.
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26
Fry in butter until the crepe is golden brown.
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27
Serve with sour cream on top, and sprinkle with sugar.
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28
I like to add blueberry syrup (or sauce) on top.
