TO MAKE CREPES: Beat the eggs, sugar and salt. Add 2 cups of milk and mix over low speed gradually adding in the flour and cornstarch. Once batter is thick and creamy, add in the remaining milk. Mix in the oil and beat until well combined. Batter should be smooth and silky.
Heat a medium sized non-stick skillet (about 9" diameter) over low heat. Lightly grease and ladle about 1/3 cup of batter onto the preheated skillet, quickly swirling the pan from side to side to evenly coat the bottom of the pan.
Heat crepe through until edges get slightly crispy. Then flip and heat the other side. Remove and repeat process, stacking crepes onto a plate.
TO MAKE FILLING: Drain and throughly wash the cottage cheese in a strainer, squeezing out all the liquid; set aside.
Place cottage cheese into a medium sized bowl and add the cream cheese, egg and sugar. Mix all ingredients thoroughly with a mixer until creamy.
TO ASSEMBLE CREPES: Preheat the oven to 350 degrees F. Grease a 13" by 9" baking dish and set aside.
Place crepe onto a working surface and spread 2 tbsp of the cheese mixture evenly over each crepe. Starting from the bottom half of the crepe, roll crepe upwards and place onto the prepared baking dish.
Once crepes have covered the bottom of the baking dish, place 2 tbsp of butter pieces over the tops and repeat stacking likewise.
Cover stacked and buttered crepes with aluminum foil and bake in the preheated oven for 25 minutes.
Serve warm out off the oven or fry in a buttered skillet
NOTE: Because this is a 3 egg recipe the crepes are more prone to stick. Cooking with a pre-heated non-stick skillet and over a low heating temperature can help with tearing. If tearing occurs keep crepes in skillet slightly longer.