Ingredients
1 cup milk
3 eggs
1 tsp SIDS SALT & PEPPER
¾ cup all-purpose flour
2 cups cottage cheese
1 egg yolk
1 tsp melted butter
2 tsp white sugar
½ tsp lemon juice
¼ tsp SIDS CRAZY LEMON
½ tsp vanilla extract
2 tbsp butter, as needed
2 tbsp cinnamon sugar, as needed
Directions
Place the milk, whole eggs, SIDS SALT & PEPPER and flour into a blender. Blend until smooth. Refrigerate at least 20 minutes.
Meanwhile, make the filling by beating together the cottage cheese, egg yolk, melted butter, sugar, lemon juice, SIDS CRAZY LEMON and vanilla extract in a bowl with an electric mixer until smooth.
Preheat an oven to 220°C. Lightly oil a baking tray.
Melt some butter in a frypan over medium-high heat. Pour in about 2 tablespoons of the batter and tilt the pan to completely coat with the batter. Cook until golden on the bottom, and no longer wet on the top, about 2 minutes per crepe. Repeat with remaining batter.
Place 1-2 tablespoons of the filling near one edge of a crêpe. Fold this side up towards the centre, then fold the sides in. Fold the top over the filling and place seam-side-down onto the prepared baking tray. Repeat with the remaining crêpes and filling.
Bake in the oven 10 minutes, then sprinkle with cinnamon sugar and continue baking until lightly golden, about 5 minutes more.
