Cheese-Filled Crepes with Raspberry Sauce

Source: Yoder Dairies

Crepes:
1 1/4 cups flour
2 tablespoons sugar
Pinch of salt
3 eggs
1 1/2 cups milk
2 tablespoons butter, melted
1/2 teaspoon lemon extract

Place all ingredients in mixing bowl and beat well with an electric mixer. Let batter stand for 1 hour.

Heat nonstick 7-inch saute pan on medium heat until hot. Add about 1 teaspoon oil to pan. Pour in 2 tablespoons of batter and tilt pan until batter has covered bottom. Heat until the batter begin to cook and edges curl away from sides of pan. Invert onto paper towel and continue with balance of crepes.

Raspberry Sauce:
1 pint raspberries
2 tablespoons sugar

Mash raspberries through a fine sieve to eliminate seeds. Combine berry pure and sugar. Refrigerate.

Filling:
1 cup cottage cheese
1/2 sour cream
3 tablespoons sugar
1 teaspoon vanilla extract
1/2 teaspoon grated lemon or orange peel

Mix cottage cheese, sour cream, sugar, vanilla extract and lemon or orange peel in a bowl. Spoon about 2 tablespoons of cheese mixture onto each crepe. Fold each crepe to seal.

Serve cold with Raspberry Sauce.