Crepes

1. Beat the eggs with a shot of the milk (¼ to ½ cup). Add flour and beat well with whisk or fork to create a thick paste. Gradually add the remaining milk, beating all the while.
2. Preheat a non-stick skillet (8-inch to 12-inch depending on desired size of crepe) over medium high heat. Lightly coat with oil using a silicon or natural fibre brush (plastic will melt). Stir the batter. Using a ladle, pour enough batter into the skillet to coat it. Tilt and swirl the pan until batter evenly coats bottom and slightly up the sides. Cook until crepe is golden in places on bottom and edges begin to lift from pan. Lift an edge of crepe with a heat resistant scraper or spatula, then lift with your fingers to flip. Cook on second side until golden spots appear. Slide or lift crepe onto plate. Crepes can be stacked.
3. Repeat spreading oil over pan and then coating with batter. If the first crepe was difficult to flip, the next ones will be easier.

Cheese Blintzes

1. In a small bowl, with mixer at medium speed, beat cottage or ricotta cheese, cream cheese, sweetener, and vanilla extract until smooth.
2. Spread about 2 tablespoons of mixture onto each crepe, spreading nearly to edges. Fold two sides of each crepe slightly toward the centre and then roll in opposite direction, jelly-roll fashion.
3. Preheat oven to 350^o Spread a baking pan with the melted butter and arrange blintzes in one layer. An alternative is to use parchment paper with a small amount of melted butter or oil. Bake 12 to 15 minutes. The crepes will puff slightly when hot.
4. Cool slightly, top with berries and serve.