Mix the pancake batter

Butter two pans and heat to medium high (it will go much quicker than using just one pan..)

Use a ladle to add just enough batter to cover the pan after tilting it, fry on rather high temperature for a few seconds then flip and fry a couple of more seconds on the other side. The pancake only need to firm up and get some light brown coloring

Stack the pancakes on a plate until they are all done, then set aside while you prepare the rest. You can of course also use leftover pancakes for these crêpes

Heat up the oven to 175°C (350°F)

Start with squeezing out any liquid from the cottage cheese

Mix with all the remaining ingredients and lastly add as much sour cream as is necessary to get a consistency easy enough to spread but that is not too runny

Add a heaping tablespoon of filling to a pancake and spread it out evenly

Fold in the sides a little, then roll it together. Place in the oven form and repeat for the remaining crêpes (should be sufficient for 10 crêpes)

Bake for 15 min in the oven