BATTER:

1 c. flour
2/3 c. milk
2/3 c. water
2 eggs
2 tbsp. melted butter
1/4 tsp. salt
Butter for frying

FILLING:

1 lb. unsalted farmer's cheese
2 eggs
2 to 4 tbsp. sugar
Grated peel from 1 lemon
Lemon juice
1 tsp. vanilla

For batter blend flour, milk and water until smooth. Beat in eggs, salt and butter. Let rest for at least 10 minutes.

Meanwhile, combine filling ingredients. Fry crepes in a small (6 inch) frying pan. Use 2 to 3 tablespoons of batter for each crepe. If using nonstick pan, put just a bit of butter on it every other time. Turn pancake over while it is still white, grasping with fingers of both hands. Brown lightly for 1/2 minute on other side. Slip crepe onto an overturned plate and spread with filling. Fold into a roll and sprinkle with powdered sugar. May be served with yogurt and applesauce.