Step 1

Put all of the ingredients for the crepes (in the order that they are listed) in a blender and blend until well combined: 1/2 cup lukwarm water, 1 cup milk, 4 eggs, 4 tbsp melted butter (or olive oil), 1 cup flour.

Step 2

Melt a dot of butter in a non-stick skillet over medium heat (2 skillets make the process go faster).

Step 3

As you are pouring into the skillet, swirl the batter to evenly coat the bottom. If you get any small gaps, you can fill them with more batter. Depending on the size of your skillet; add about 2-3 Tbsp of batter. I use a small ladle.

Step 4

Once the bottom is lightly golden (about a minute or less) flip the crepe using a sharp edged spatula to easily get under the crepe. Let the other side get lightly golden and plop the crepe out onto a cutting board.

Step 5

Repeat with remaining batter; you may not need to dot with butter after the first time if your skillet is a good one (and remember there is butter in the batter). Don’t stack hot crepes on top of each other. Once they are just warm or room temp, they can be stacked.

Step 6

Don’t panic, my first crepe never turns out nice so I wolf it down to conceal the evidence!

Step 7

In a colander, rinse the cottage cheese with cold water and drain well.

Step 8

Mash the cream cheese, cottage cheese and sugar with a potato masher until well combined and creamy. Cottage cheese will still be a little lumpy.

Step 9

Using a spatula, spread 2 generous Tbsp of cheese filling on each crepe.

Step 10

Sprinkle with about 15 raisins.

Step 11

Roll the crepe into a log and cut in half.

Step 12

Refrigerate crepes that aren’t being served. It keeps in the fridge for almost one week.

Step 13

Melt about 1 Tbsp of butter in a skillet and sauté the rolled cheese crepes on medium heat until golden brown on both sides. They don't take long to sauté. Be careful not to burn them.

Step 14

Dust with powered sugar (optional) and serve with sour cream or jam on the side.