5 tbsp. flour
1 1/2 tsp. sugar
1/8 tsp. salt
1/3 c. milk
1 1/2 tsp. oil
1 egg, beaten
1 (3 oz.) pkg. softened cream cheese
1/3 c. cottage cheese
2 tbsp. strawberry preserve
butter

Combine flour, sugar, salt, milk, oil, and egg. Beat until smooth; let stand 30 minutes. For each crepe: Pour 2 tablespoons batter into hot lightly greased 8 inch pan. Cook on one side only until underside is lightly browned. Combine cream cheese, cottage cheese, and preserves, mixing well until blended. Spread on brown side of crepe with cheese mixture. Form sides toward center to form pocket. Heat in butter just before serving. Makes 8 crepes. If desired, freeze crepes, thaw 15 minutes, then heat in butter to serve. (Cherry or raspberry preserves can be substituted.)