Cheese Filling:

• 8 oz small-curd cottage or ricotta cheese, drained
• 8 oz farmer’s cheese or cream cheese, softened
• 1 egg
• 3 tbsp sugar
• 2 tbsp all-purpose flour
• 1 tsp vanilla
• Pinch of salt
• Zest of 1 lemon (optional, but adds a nice bright flavor)

Crepe Batter:

• 2 eggs
• 2 Tbsp. vegetable oil
• 1 cup milk (can also use cream, half-and-half, or egg nog)
• ¾ cup all-purpose flour
• ½ tsp. salt
• About 2 Tbsp. butter or margarine (for coating skillet)