Instructions

• Combine the crepe batter: in a blender add ½ cup lukewarm water, 1 cup milk, 4 large eggs, 4 Tbsp melted unsalted butter, 1 cup all-purpose flour (or ½ cup whole wheat + ½ cup all-purpose if using that option), 2 Tbsp sugar, and a pinch of salt. Blend until smooth and well combined.
• Heat a nonstick skillet over medium heat. If you have two skillets, heating both will speed the process.
• Lightly melt a small dot of butter in the skillet to coat the surface.
• Pour about 2–3 Tbsp of batter into the center of the skillet and immediately swirl the pan so the batter forms a thin, even round. Use a small ladle if helpful. Fill any small gaps with a bit more batter.
• Cook until the bottom is lightly golden and the edges lift from the pan, about 1 minute or less. Use a thin spatula to flip the crepe and cook the other side until lightly golden, about 30–60 seconds.
• Transfer the crepe to a cutting board or rack. Repeat with the remaining batter, dotting the skillet with more butter only if needed. Do not stack hot crepes; wait until they are just warm or room temperature before stacking.
• Rinse the cottage cheese: place the 16 oz small-curd cottage cheese in a colander, rinse with cold water, and drain well.
• Make the cheese filling: at room temperature, mash together the 8 oz cream cheese, the drained cottage cheese, and 1/3 cup sugar with a potato masher (or fork) until well combined and creamy. It’s fine if the cottage cheese remains a little lumpy.
• To assemble, spread about 2 generous Tbsp of the cheese filling onto each crepe in a line near one edge.
• Sprinkle about 15 raisins over the filling on each crepe (divide the ¾ cup raisins among the crepes).
• Roll each crepe into a log and cut each log in half.
• If not serving immediately, refrigerate any crepes you’re saving. They keep in the fridge for almost one week.
• To finish before serving, melt about 1 Tbsp butter in a skillet over medium heat. Sauté the rolled cheese crepe halves in the butter until golden brown on both sides, flipping once. They cook quickly—watch carefully to avoid burning.
• Dust with powdered sugar if desired and serve warm.