1 1/2 c. milk
1 c. flour
2 eggs
1 tbsp. cooking oil
1/4 tsp. salt

Combine all ingredients in a bowl. Beat with rotary beater until mixed. Spoon 2 tablespoons of batter into preheated, slightly greased, 6 inch skillet. Tilt skillet to coat pan with thin, even layer. When top is dry, invert pan over paper towel to remove crepe. Repeat with remaining batter.

Makes 18 to 20 crepes.

FILLING:

1 beaten egg
1 (8 oz.) pkg. cream cheese, softened
1 c. dry cottage cheese
2 tbsp. sugar
1 tsp. vanilla

Beat all ingredients together. Spoon 1 heaping tablespoon into center of unbrowned side of each crepe. Fold crepes into squares by folding in all 4 sides. Place in baking dish. Cover. Heat at 350 degrees for 20 minutes or until hot. Serve warm with hot blueberry or peach pie filling on top.

Note: Crepes may be made the day before and refrigerated. Allow about 30 minutes to bake chilled crepes.