1/2 cup milk
1/2 cup water
1 cup flour
1/4 cup sugar
1 package vanilla sugar
Pinch of salt
1 Tbsp. oil
1/2 pound farmer cheese
4 ounces cream cheese
4 Tbsps. honey or
juice of 1/2 lemon
1 egg yolk
Batter: In a large mixer bowl combine eggs, milk, water and blend well. Gradually add flour, then both sugars, salt and oil. Beat well until there are no lumps in the batter.
Filling: Combine all ingredients in a bowl and beat well until smooth.
1. Prepare batter and filling. Apply a thin coating of oil to a 7 inch skillet. Place skillet over medium heat until skillet is hot but not smoking.
2. Ladle approximately 1/3 cup of batter into the skillet. Tilt pan to swirl the batter so it covers the bottom of the skillet.
3. Fry on one side until small air bubbles form, and top is set. Bottom should be golden brown. When done, carefully loosen edges of crepe and slip out of skillet onto a plate..
4. Repeat the above procedure until all the batter is used. Grease the skillet as needed..
5. Turn each crepe so that golden brown side is up. Place 3 tablespoons of filling on one edge in a 2 1/2 inch long by 1-inch wide mound..
6. Roll once to cover filling. Fold the sides into the center and continue rolling until completely closed..
7. Heat 2 tablespoons of oil in the skillet and place each crepe seam side down in the skillet and fry 2 minutes on each side, turning once.