|Cottage cheese||1 Cup (16 tbs)|
|Ricotta cheese||1 Cup (16 tbs)|
|Lemon peel||1 Teaspoon, grated|
|Chopped pecans||1⁄4 Cup (4 tbs)|
|Chopped dates||1⁄2 Cup (8 tbs)|
|Crepes||12 , prepared|
|Yogurt||3⁄4 Cup (12 tbs)|
|Cherry sauce||3⁄4 Cup (12 tbs)|
In the bowl of an electric blender, combine cheeses and blend until smooth.
Transfer to mixing bowl and add egg yolk, honey, lemon peel, pecans, and dates.
Spoon 1 heaping tablespoon of filling onto center of each crepe.
Fold over bottom, both sides, and top.
Melt butter in skillet, and lightly brown crepes on both sides.