Beat 4 eggs and add 2 c buttermilk. Sift together 2 c flour, 2 Tbsp sugar, 1/4 tsp baking soda, 3 tsp baking powder and 1/2 tsp salt. Add to wet mix, beating as you go until mixed. Add 2 Tbsp vegetable oil. Beat well and let stand for about half an hour. Bake on a round crepe pan on low heat. Prepare filling by adding one raw egg to 2 cups dry curd cottage cheese. Season with salt and pepper to taste.
After crepes are cooked, we spread each with the cottage cheese filling and then roll as in a jelly roll, from one side to the other. Finally, we serve hot, drizzled with melted butter and topped with sour cream and our homemade raspberry sauce!
– Beki Fofonoff, The Borscht Bowl, 214 Market Ave, Grand Forks, 250-442-5977. ENJOY!!!!!!