Yield
Makes 4 servings (serving size: 3 filled crepes)

Prep: 10 minutes; Chill: 2 hours; Cook: 13 minutes.

How to Make It

Step 1

For batter, place first 8 ingredients (through salt) in blender; process 1 minute until smooth. Scrape down sides of blender with a spatula, and process 5 more seconds. Transfer to a bowl; cover and refrigerate at least 2 hours or overnight.

Step 2

Lightly coat an 8-inch nonstick skillet with cooking spray. Heat skillet over medium heat until almost hot. Immediately remove pan from heat, and pour 1/4 cup batter into center of pan. Tilt and swirl pan so batter covers the bottom in a thin, even layer. Pour extra batter back into bowl. Place pan back on heat, and cook 45 seconds or until set in the center and slightly browned around the edges.

Step 3

Run spatula around rim of crepe, then flip and cook 20 seconds or until set. Slide crepe onto a plate, and repeat with remaining batter, spraying skillet with oil after every third crepe and stacking them as you go. (Keep warm by covering plate with a large bowl. Crepes can be made ahead, covered, and refrigerated for 2 days or frozen up to 6 months.)

Step 4

For filling, purée cottage cheese in food processor until smooth. Transfer to bowl; stir in sugar, vanilla, and lemon juice and zest. Use a generous tablespoon of filling per crepe. Spoon filling along bottom of crepe 1 inch from edge. Roll up. Garnish with additional zest; dust with powdered sugar just before serving.

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