Notes: At Durlacher Hof in Whistler, British Columbia, Erika Durlacher makes topfen palatschinken, German for crêpes filled with curd cheese. Serve them with cranberry sauce, a sweetened purée of fresh raspberries, or a poached fruit compote. If making ahead, fill crêpes, cover, and chill up to 1 day, then pour custard over them just before baking.
To make crêpes, whirl 11/ 4 cups milk, 1 egg, and flour in a blender until smooth.
Place over medium heat a nonstick frying pan that measures 7 to 8 inches across bottom. When hot, add 1/ 4 teaspoon butter and swirl to coat pan. Pour in 1/ 4 cup batter, quickly tilting pan so batter flows over entire flat surface. Cook until crêpe is dry on top and edge is browned, about 30 seconds. Turn crêpe with a spatula and brown other side, about 15 seconds. Invert from pan onto a plate. Repeat, stacking crêpes as made. You need 8 crêpes; reserve any extras for another use.
To make filling, soak raisins in hot water for 2 to 3 minutes.
Beat ricotta, 1/4 cup sugar, and egg yolk until well mixed. Drain raisins and stir into ricotta mixture.
Spoon 1/ 8 of the filling (about 1/4 cup) across lower third of each crêpe, and roll to enclose. Place filled crêpes, seam side down, in a lightly buttered shallow 9- by 13-inch baking dish or shallow casserole.
To make custard, whisk 1/4 cup sugar and 1 egg with half-and-half. Pour evenly over filled crêpes.
Bake in a 375° oven until custard at casserole edge no longer jiggles when gently shaken, about 20 minutes.
Sprinkle casserole with about 1 teaspoon sugar and shredded lemon peel. Lift out crêpes with a wide spatula. Serve warm with cranberry sauce and sour cream added to taste.
Nutritional analysis per serving without cranberry sauce.