Crepes
3 eggs
1-1/2 cups milk
1/2-3/4 cup flour
Pinch of sugar
4 tablespoons melted butter (cooled)
Mix ingredients together with a whisk or in a blender. Mixture should be prepared the night before or let rest at least an hour before cooking. Brush a hot skillet or crepe pan with butter and pour enough batter in to cover pan. Cook until middle of batter looks dry and sides are slightly browned.
Filling
1 cup Ricotta or Cottage cheese (drained)
1/2 cup chopped strawberries
Grating of nutmeg
Sugar to taste
Mix the above ingredients and place 3 tablespoons filling on each crepe. Fold in ends and roll. Seam side down, fry rolled crepe in light oil or butter until browned on both sides. Serve warm with a bit of jam.