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1
Sift the flour and salt into a bowl.
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2
Make a well in the center of the flour with a wooden spoon and drop the lightly beaten eggs.
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3
Slowly pour half the milk into the flour, gradually working the flour into the milk with the spoon. When all of the flour is incorporated beat the mixture vigorously with a wooden spoon or whisk, until it is smooth.
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4
Add the remaining milk, beating continuously to make a thin batter with the consistency of light cream. Allow this mixture to rest for a few minutes.
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5
Heat a pan with a pat of butter and ladle the batter into the pan of the desired size crepe you want.
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6
Carefully turn the crepe over when the batter has set and the crepe is slightly golden and finish cooking the other side.
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7
For the Filling:
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8
Place the cottage cheese in a food processor and process until smooth. This will become a ricotta like consistency.
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9
Add to the cottage cheese the ground cloves, cinnamon, nutmeg and tablespoon of sugar; mix and set aside.
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10
Place the dices pears in a bowl and add to this the chopped walnuts, chopped dates, lemon juice, lemon zest, brown sugar, cinnamon, nutmeg, ground cloves and mix.
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11
To Build the Crepe:
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12
Place the crepe on a platter and add a spoonful or two of the cottage cheese and a spoonful or two of the pear mixture and fold.
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13
Top with a spoonful of the cottage cheese mixture and a spoonful of the pear mixture and drizzle with honey.
