Crepes: Place all ingredients in mixing bowl and beat well with an electric
mixer. Let batter stand for 1 hour.
Heat nonstick 7-inch sauté pan on medium heat until hot. Add about 1 teaspoon
oil to pan. Pour in 2 tablespoons of batter and tilt pan until batter has covered
bottom. Heat until the batter begin to cook and edges curl away from sides of
pan. Invert onto paper towel and continue with balance of crepes.
Raspberry Sauce: Mash raspberries through a fine sieve to eliminate seeds.
Combine berry pure and sugar. Refrigerate.
Filling: Mix cottage cheese, sour cream, sugar, vanilla extract and lemon
or orange peel in a bowl. Spoon about 2 tablespoons of cheese mixture onto each
crepe. Fold each crepe to seal.
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