First make 20 to 25 dessert crepes.

FILLING:

2 c. sm. curd cottage cheese
6 oz. cream cheese
7 tbsp. sugar
1 egg
1 1/2 tsp. vanilla

SAUCE:

1 lg. plain yogurt
1/4 c. sugar
1/2 tsp. grated lemon rind
1 to 1 1/2 c. hulled strawberries, cut up

To make the filling combine cheeses, sugar, egg and vanilla in a bowl or food processor, mix well. Spoon 1 heaping tablespoon of filling in center of each crepe. Tuck 2 sides toward center, then fold in remaining 2 sides to enclose like an envelope.

To make sauce combine 1 cup yogurt with remaining ingredients in blender or mixer and mix well for 30 seconds. Stir in remaining yogurt. Refrigerate for at least 1 hour before serving. You may garnish with extra strawberries.