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["Sift the first four ingredients together and make a well in it.", "Beat the egg with the milk, water and lemon zest. Add this to the dry ingredients and stir well. The mixture will be lumpy.", "Butter a small fry pan (or crepe pan if you have one) and using a small gravy ladel (equal to about 2 tablespoons) to portion the batter, pour out about a small crepe. Swirl the pan to thin the crepe out and make about a 6"" diameter.", "Fry over medium heat until the top of the crepe dries out and there is a slight color on the bottom side. Flip the crepe as you would a pancake.", "As the crepes cook, stack them on a plate and cover them with a clean towel so as to keep them from drying out.", "Blend the filling ingredients together and mash them with the back of a spoon to ensure that the cottage cheese is smooth.", "Spread the filling onto the crepe as you would when spreading a sandwich with butter (about 1 - 1 1/2 tablespoon of filling/crepe).", "Roll the crepes up, cut them in 1/2 and layer them in a small buttered casserole.", "Brush each layer with melted butter.", "Cover and bake at 250F for 30 minutes.", "My MIL added a yolk to her crepe, and used all milk as the liquid. She also finely chopped onion and dill into the filling. She served this with a rich mushroom sauce. Yum! and completely different again!"]
