Lemon Cream Crepes

Ingredients

• 1 large eggs 
• 1 cup flour all-purpose
• 0.3 cup granulated sugar 
• 1 tablespoon granulated sugar 
• 3 tablespoons juice of lemon fresh
• 0.3 teaspoon lemon zest grated plus more for garnish
• 2 tablespoons olive oil light (such as Bertolli Extra )
• 1.5 cups curd cottage cheese 1% low-fat
• 1 cup milk 1% low-fat
• 1 tablespoon powdered sugar for dusting
• 0.3 teaspoon salt 
• 1 teaspoon vanilla extract pure
• 1.5 teaspoons vanilla extract pure
• 0.3 cup water 

Equipment

• food processor
• bowl
• frying pan
• blender
• spatula

Directions

1. For batter, place first 8 ingredients (through salt) in blender; process 1 minute until smooth. Scrape down sides of blender with a spatula, and process 5 more seconds.
2. Transfer to a bowl; cover and refrigerate at least 2 hours or overnight.
3. Lightly coat an 8-inch nonstick skillet with cooking spray.
4. Heat skillet over medium heat until almost hot. Immediately remove pan from heat, and pour 1/4 cup batter into center of pan. Tilt and swirl pan so batter covers the bottom in a thin, even layer.
5. Pour extra batter back into bowl.
6. Place pan back on heat, and cook 45 seconds or until set in the center and slightly browned around the edges.
7. Run spatula around rim of crepe, then flip and cook 20 seconds or until set. Slide crepe onto a plate, and repeat with remaining batter, spraying skillet with oil after every third crepe and stacking them as you go. (Keep warm by covering plate with a large bowl. Crepes can be made ahead, covered, and refrigerated for 2 days or frozen up to 6 months.)
8. For filling, pure cottage cheese in food processor until smooth.
9. Transfer to bowl; stir in sugar, vanilla, and lemon juice and zest. Use a generous tablespoon of filling per crepe. Spoon filling along bottom of crepe 1 inch from edge.
10. Roll up.
11. Garnish with additional zest; dust with powdered sugar just before serving.