• 4 eggs
  • 1/2 cup orange juice
  • 1/4 cup milk
  • 1/4 cup plain yogurt
  • 2 Tbsps. oil
  • 1 cup flour
  • 3/4 tsp. salt
  • 2 Tbsps. sugar


  • 1 pound cottage cheese
  • 1 egg
  • 3 Tbsps. sugar
  • 1/4 cup fine bread crumbs or cookie crumbs
  • 1 tsp. grated orange rind
  • 2 Tbsps. butter or margarine


BATTER: In a large bowl, beat eggs. Add orange juice, milk, yogurt, oil, flour, salt, and sugar. Beat until smooth. Let stand at room temperature for 1 hour.

FILLING: In a large bowl, mix cottage cheese, egg, sugar, crumbs, and orange rind. Beat until smooth and place in refrigerator until needed.

TO ASSEMBLE: Heat a 7 inch skillet. Brush with oil or margarine and spoon in 2 tablespoons of batter. Tilt skillet so that batter covers the bottom of pan evenly. Cook over medium flame 15 to 20 seconds, until edges of crepe pull away from sides of pan; lift crepe with fingers and immediately turn crepe onto waxed paper. Repeat until batter is used up, oiling pan for each crepe.

Place 3 tablespoons of filling on browned side of crepe. Shape filling into 3 inch oblong. Roll once to cover filling. Fold the sides to the center and continue rolling until completely closed. Melt 2 tablespoons of margarine in large skillet and fry for 4 to 5 minutes until golden, turning once.

USE: 7 inch skillet
YIELDS: 12 servings