CREPES:

4 eggs
1 1/2 c. skim milk
1/2 c. water
2 tbsp. butter, melted
Pinch of salt
1 1/2 c. flour

FILLING:

8 oz. cream cheese
8 oz. Farmer's cheese or Ricotta cheese
1 egg yolk
1/2 c. sugar
1/2 tsp. vanilla
1/2 tsp. cinnamon

Beat 4 eggs. Add 1 1/2 cups skim milk, 1/2 cup water, 2 tablespoon smelted butter and pinch of salt. Slowly add 1 1/2 cups of flour. Mix thoroughly until smooth.

Heat a 6 inch greased skillet. Pour in enough batter to thinly cover the bottom. Lightly brown one side, then flip onto paper towel or wax paper. Continue until all crepes are made. Put wax paper between each crepe when stacking.

Fold together 8 ounces softened cream cheese, 1/2 cup sugar, 8 ounce softened Farmer's cheese, 1 egg yolk, 1/2 teaspoon vanilla and 1/2 teaspoon cinnamon. Mix thoroughly.

Place a tablespoon filling on browned side of crepe. Fold into package sides first, then ends to form square shape. Fry in butter until lightly brown on both sides. Start with folded side down, first.

Top with dollop of sour cream and your favorite preserves. Serve immediately.