Chef Penny Moline shows you how anyone can cook with passion! Keep it simple, Keep it fresh, Keep it safe. And share it with someone you love!

Crepe Batter:
1 cup flour
2 tablespoons sugar
1/4 teaspoon salt
1 large egg
1 cup milk
1 tablespoon melted bitter
1/4 teaspoon vanilla or lemon extract
Melted butter for your pan

Sift the dry ingredients together.  Combine the wet ingredients.  Add together and mix until batter is smooth.  Let rest for 30 minutes in the refrigerator.  You can store this for up to 12 hours.
Heat your crepe pan or small omlette pan.  Brush with butter.  Add enough crepe batter to coat the bottom of the pan give it a swirl and a a twril to ensure it is coated.  Reduce your heat until the bottom has a little bit of color.  Using a rubber spatula loosen the crepe off the bottom of the pan and turn over.  Cook until a little bit of color.  Stack the crepes between layers of waxed paper as you make more.

Cheese Filling:
1 1/2 cup cottage cheese
3 ounces cream cheese softened
2 tablespoons sugar
1 egg
1/2 teaspoon vanilla or lemon extract

Place the cream cheese in a food processor or blender or a stand mixer for that matter and blend until smooth.  Add cottage cheese and blend until very smooth.  Stir in a bowl the sugar, eggs and vanilla and add the cream cheese and cottage cheese by hand.  Keep this in the refrigerator until ready to use.

Coulis:
1 pound fresh or frozen berries, strawberries, raspberries, blue berries, marion berries any that float your boat or a combo of them
3/4 cup of sugar
1 tablespoon lemon juice.
Combine berries, sugar and lemon juice and cook on the stove until the sugar has dissolved.  Taste and add more sugar if needed. ( If it turns out too thin for you... add a slurry of corn starch and cold water and place back on the stove.  1 teaspoon to 2 teaspoons of corn starch to the same amount of cold water.)

Crepe Batter:
1 cup flour
2 tablespoons sugar
1/4 teaspoon salt
1 large egg
1 cup milk
1 tablespoon melted bitter
1/4 teaspoon vanilla or lemon extract
Melted butter for your pan

Sift the dry ingredients together.  Combine the wet ingredients.  Add together and mix until batter is smooth.  Let rest for 30 minutes in the refrigerator.  You can store this for up to 12 hours.
Heat your crepe pan or small omlette pan.  Brush with butter.  Add enough crepe batter to coat the bottom of the pan give it a swirl and a a twril to ensure it is coated.  Reduce your heat until the bottom has a little bit of color.  Using a rubber spatula loosen the crepe off the bottom of the pan and turn over.  Cook until a little bit of color.  Stack the crepes between layers of waxed paper as you make more.

Cheese Filling:
1 1/2 cup cottage cheese
3 ounces cream cheese softened
2 tablespoons sugar
1 egg
1/2 teaspoon vanilla or lemon extract

Place the cream cheese in a food processor or blender or a stand mixer for that matter and blend until smooth.  Add cottage cheese and blend until very smooth.  Stir in a bowl the sugar, eggs and vanilla and add the cream cheese and cottage cheese by hand.  Keep this in the refrigerator until ready to use.

Coulis:
1 pound fresh or frozen berries, strawberries, raspberries, blue berries, marion berries any that float your boat or a combo of them
3/4 cup of sugar
1 tablespoon lemon juice.
Combine berries, sugar and lemon juice and cook on the stove until the sugar has dissolved.  Taste and add more sugar if needed. ( If it turns out too thin for you... add a slurry of corn starch and cold water and place back on the stove.  1 teaspoon to 2 teaspoons of corn starch to the same amount of cold water.)