For the crepes:
1 cup whole milk (I just always have this because this is what the munchkins drink)
1/2 cup water
1 cup flour
1/2 tsp salt
For the filling:
2 cups full fat cottage cheese (my grandmother always used dry)
2 eggs yolks
1 tbsp dill
**Claudia's recipe calls for 2 tbsp of whipping cream, but I didn't use it because the cottage cheese was plenty wet enough. If I had used dry cottage cheese I would have added the whipping cream
For the crepes, whisk all of the eggs together until frothy. Add remaining ingredients and whisk until smooth. Heat a non-stick pan on the stove top (I used a 10 inch frying pan), and add about 1/2 to 3/4 cup (almost a full ladle) of batter to the pan. (I lightly oiled the pan first). Add it to the middle of the pan and then lift and twirl your pan a bit to evenly spread the batter. After about 1 minute, gently flip the crepe and cook the other side. If it's taking longer than 1 minute to be ready to flip your crepe, your pan is either not hot enough or you've added too much batter to the pan. It takes a couple crepes to get in a groove.
To prepare the filling, I put all of the ingredients in my food processor and gave it a quick blend for about 10 seconds.
Next, generously coat each crepe with the cheese mixture, and then roll up tightly. I got a total of 10 crepes with the above recipe (excluding 2 flops that I had to throw out). Cut each rolled crepe into 3 sections so that they can be layered in a pan nicely.