1/2 teaspoon salt
2 1/8 cups flour
2 tablespoons sugar
2 cups milk
1 teaspoon vanilla extract
1/4 cup melted butter
1 1/4 cups (5 ounces) cream-style cottage cheese
2 tablespoons Wisconsin cream cheese, room temperature
3/4 cup sour cream
1/2 cup powdered sugar
1 can (21 ounces) cherry pie filling
Beat eggs and salt. Combine flour and 2 tablespoons sugar; combine vanilla and milk. Add the flour and milk alternately to the egg mixture, beating with electric mixer or whisk until smooth. Stir in melted butter.
Allow crepe batter to stand for an hour or more in the refrigerator before cooking. The flour may expand and some of the bubbles will collapse. The batter should be the same thickness as heavy cream. If the batter is too thick, add 1 to 2 tablespoons of milk and stir well.
To cook crepes, use a non-stick coated pan. Heat pan to medium-high heat. With one hand, pour in 3 tablespoons batter and lift the pan above the heating unit. Quickly rotate pan until batter covers bottom and return it to heating unit. Cook until light brown. Turn and brown other side for a few seconds.
Whip cottage cheese and cream cheese until smooth. Stir in sour cream and sugar. Fill 10 to 12 of the crepes with about 2/3 of cheese mixture and 2/3 of the cherry filling. Fold crepes. Top with remaining cheese mixture and cherries.
Tip: Freeze remaining crepes by separating with pieces of waxed paper and wrapping air-tight. May be stored for 3 months.
Makes 10-12 crepes