Crepe Batter

  • 3 Large eggs beaten
  • 1 1/4 cups Cannamilk
  • 3 Tbsp Melted Butter
  • 1/4 tsp Salt
  • 1 cup All-purpose flour


  • 2 cups Cottage cheese
  • 1/4 cup Icing sugar
  • 1 Tbsp Lemon zest
  • 1/2 tsp Vanilla extract

Chocolate Sauce

  • 1 1/2 cups water
  • 1 1/2 cups white sugar
  • 1 cup Cocoa
  • 1 dash Salt
  • 1 tsp Vanilla extract



  • Using a medium mixing bowl, whisk together eggs, cannamilk, butter and salt. Whisk flour in, using small amounts at a time until well mixed and there are no lumps.
  • Refrigerate, covered for at least one hour. Make filling and topping while your batter is chilling.
  • Spread 1 tsp oil evenly over non-stick frying pan, using a paper towel to distribute evenly. Heat over medium heat.
  • Pour 1/4 cup of batter in center of pan and spread quickly by tilting and turning until the entire pan is evenly coated with a thin layer of batter.
  • When the batter starts to look dry after about 20 to 30 seconds, flip crepe over with a thin spatula. Heat until slightly brown, about 10 to 15 seconds. Remove from pan.
  • Stack crepes on a plate, they will not stick together.
  • After all crepes are done, you can prepare them for serving. Place crepe on a flat surface, spread filling to within an inch of the edge and roll up. Drizzle with chocolate sauce.

Crepe Filling

  • Mix cottage cheese, icing sugar, lemon zest and vanilla in a bowl. Cover and refrigerate until needed.

Chocolate Sauce

  • Put water, white sugar, cocoa powder and salt in a saucepan. Heat over low heat while whisking constantly until mixture simmers and thickens. Remove from heat and stir in vanilla. Serve warm or cold.


Savory Variation

Fill crepes with seasoned meat and top with gravy or sour cream.