3 eggs
3 T. oil
1-1/2 c. milk
1 c. flour
1/2 t. salt
1/3 c. melted butter
2 T. butter
confectioners’ sugar
1 c. sour cream
1 can cherry pie filling

Cheese Filling:
1 egg yolk
2 T. sugar
1 c. cottage cheese
8 oz. cream cheese
1 t. vanilla

Combine eggs, oil, milk, flour and salt in blender container.Blend until smooth. Heat 8-inch skillet until drop of water sizzles.Brush with butter. Quickly pour in 3 tablespoons of batter, tilting pan to spread evenly. Cook until golden on underside. Dry on paper towels; stack with waxed paper between. In medium bowl, combine egg yolk and sugar; beat until thick and yellow. Add cheeses and vanilla and stir until well-combined. Spread 3 tablespoons of filling on browned side of each crêpe, making a rectangle 4 inches long. Fold two opposite sides of crêpe over filling; overlap ends, covering filling completely. Melt 1 tablespoon butter in large skillet over medium heat; add half of crêpes, not touching, seam side down. Sauté until golden; turn and sauté other side. Keep warm. Serve warm with confectioners’ sugar, sour cream and cherry pie filling. Serves 16-20.

Janice Harvey, Charlevoix