Serves: 12
Total Calories: 192

Crepes:
2 eggs
1/2 cup sugar
1/2 teaspoon salt
2 1/2 cups milk (added seprately, 1 1/4 cups at a time)
2 cups flour
1 teaspoon vanilla extract
(This makes a lot so you may want to just make half a batch.)
Filling:
1 pound creamed cottage cheese
1/2 cup sugar
1 teaspoon vanilla extract
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg

Crepes:
1. Beat eggs and sugar until frothy. Add salt and 1 1/4 cups milk. Beat in flour slowly until very smooth. Then add vanilla and 1 1/4 cups milk to make a very thin batter.
2. Grease pan and heat to sizzling point. Pour 1/4 cup batter into pan and swirl around until the entire bottom of pan is covered. When lightly brown on one side, turn and brown other side. Remove and
serve immediately or keep it warm. Always grease pan well after each crepe.

Filling:
1. Mix together well and spread on each crepe. Roll up like a jelly roll, sprinkle with confectioners' sugar and serve.

Nutritional Facts:

Serves: 12
Total Calories: 192
Calories from Fat: 20

More Recipes from the Cook'n with Crepes Cookbook:
Bacon and Asparagus Crepes with Pineapple Sauce Flambe
Basic Crepe Recipe
Beef Stroganoff Crepes
Beefy Crepe Recipe
Broccoli-Chicken Crepes
Chicken Divan Crepes
Chicken and Ham Crepes
Chicken and Mushroom Crepes
Crepe - Style Manicoti
Crepe Florentine
Crepes A La Brent
Crepes Fitzgerald
Crepes Normande
Crepes Puerto Rico
Crepes with Mexican Filling
Curry Chicken Crepes
Duck Crepes
Florentine Crepes Cordon Bleu
Hungarian Crepes
Lobster Newburg Crepes
Manicotti made with Crepe
Markov's Ham Crepes
Meat & Spinach Crepes
Meat Crepes
Mexican Chicken Crepes: Mesa Crepes
Royal Crepes
Salmon Crepes
Stroganoff Crepes
Taco Crepe
Tetrazzini Crepe
Tuna Crepes Paprikash