Instructions: For the crepes, combine cottage cheese and sour cream in a blender. Blend until smooth. Add eggs and blend. Gradually add the flour, sugar and salt.

In a small saute pan, melt a teaspoon of butter over medium heat (add more as needed). Pour approximately 1/4 cup of the batter into the pan, swirling to coat bottom of pan. Cook until bottom of crepe is lightly browned. Flip to cook other side briefly, just until set, a minute or 2 total. Repeat with remaining batter.

Keep crepes warm in a 200- degree oven while preparing the filling.

For the filling, slice the strawberries and place in a bowl. Add the sugar and set aside.

In a blender, whip the cottage cheese until smooth. Stir in sour cream and powdered sugar.

Reserve about 1/3 of the cream mixture in a small bowl and about 1/3 of the strawberries in a small bowl. You will use this to top assembled crepes.

Fill the crepes with the remaining cream mixture and strawberries and fold over. Top with the reserved cream mixture and strawberries.

Makes 10 to 12
crepes.

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