Pre-heat an 11-inch non-stick skillet over low heat. Beat together the eggs and flour until a thick paste forms. Gradually add milk over low speed until mixture smooths out. Beat in remaining ingredients.
Pour 1/4 cup of batter into the pre-heated pan and quickly tilt and shake side to side for the batter to spread evenly. Cook until edges slightly crisp and flip over. Cook an additional 45 seconds before removing. Stack and repeat.
Beat all the filling ingredients, except the butter. Spread a thin layer of the cheese filling over the crepe and then rollup.
Stack into a greased 9x13 pan with butter chunks between each layer. Cover and bake in a pre-heated 350°F oven for 25-30 minutes. Slice in half before serving.
3 ways to heat Crepes:
Pan-fry rolled crepes in 2 Tbsp of butter until golden on each side.
Bake as directed.
Microwave crepes with buttered slices until butter melts.
Cottage Cheese Substitute: Farmer's cheese, ricotta or any fine curd cheese like mascarpone cheese can be used for the cottage cheese.