4 eggs
1 c. flour
2 tbsp. sugar
1 c. milk
1/4 c. water
1 tbsp. melted butter

In medium bowl, beat eggs. Gradually add flour and sugar alternately with milk and water, beating with mixer or whisk until smooth. Beat in melted butter. Refrigerate butter at least 1 hour. Cook on crepe griddle or in traditional pan. (Makes 20 to 25 crepes.) 1/3 c. sugar 1 c. cottage cheese 1 c. sour cream 1/2 c. powdered sugar 10 to 12 crepes