CREPES:

3 eggs
1 1/2 c. skim milk
1 1/3 c. flour
1/2 tsp. salt
2 tsp. vegetable oil
Vegetable cooking spray

FILLING:

1 1/2 c. drained cottage cheese
2 lg. cloves garlic, minced
1/4 c. Parmesan cheese
1-2 tbsp. parsley
1 c. Swiss cheese, grated
:
Spaghetti sauce of choice

Combine all ingredients for crepes in blender and blend for 30 seconds. Scrape down. Blend 30 seconds more. Refrigerate for 1 hour before making crepes to allow gluten to swell.

Mix all filling ingredients. Set aside.

Spray crepe maker or small non-stick frying pan with cooking spray. Place over medium heat and cook crepes about 2 minutes each side. Place wax paper in between each until ready to fill. Place 1/3-1/2 cup filling in each crepe spreading slightly and roll. Put spaghetti sauce on bottom of dish reserving some for pouring over the middle of crepes. Place crepes seam side down in baking dish. Bake at 350 degrees for 15-20 minutes. Do Not Cover.