INGREDIENTS:

Batter
· 105g. Cake flour sifted
· 1 large egg
· 150ml milk
· 150ml water
· pinch salt
· 1½ Tbls oil
Filling
· 1 250g tub Lancewood Creamed Cottage Cheese
· 1 Tbls Lancewood Crème Fraîche (soured cream)
· 1½ Tbls sugar
· ½ tsp vanilla essence
· ¼ tsp salt
· Raisins can be added to the filling

METHOD:

To make crêpes: 
Mix all ingredients together and blend until smooth. Leave in fridge for 1 hour before cooking. Fry spoonfuls at a time in butter or oil, spreading mixture thinly over the frying pan. Fry both sides until golden brown. (makes approx. 8)
To make the filling:
Mix all the ingredients and spread over the crêpes. Fold into fan shapes or roll up. Top with stewed berries & Crème Fraîche or honey / syrup & Crème Fraîche.

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