MMMMM------------------------CREPE BATTER----------------------------- 1 Egg 1 tb Sugar 1 c All-purpose flour 3/4 c Water 1 pn Salt Preheat the oven to 350F. Melt the butter in a 13x9" baking dish and set aside. Mix the cottage cheese, raisins, sugar, and eggs and set aside. To make the crepe batter, mix the egg, sugar, flour, water, and salt until smooth (if the batter is too thick, more water may be added.) Fry a small amount of batter in a crepe pan (or small skillet) in a small amount of butter. Turn when the top of the crepe seems to dry. Place the cooked crepe in the baking dish, fill with some of the cottage cheese filling, and fold the edges into the middle. When all the crepes have been fried and filled, bake for 20 minutes. Yield: 4-5 crepes. Note: Bed & Breakfast at Edies is located in the village of Williamsville, Illinois. The 1915 mission-style house is large and gracious. Edie serves a delicious and bountiful continental breakfast, with homemade bagels being her specialty. From "Rise & Dine America" by Marcy Claman ISBN 1-896511-09-0 Recipe by: "Bed & Breakfast at Edies"- Edie Senalik