Herb Crepes with Goat Cheese Filling

Recipe from the New York Times.

Ingedients

2 large eggs
3/4 c milk
1/2 c water
4 oz (1c less 1T) flour
3T oil
3/4 t salt
2-3T finely chopped parsley and chives
butter for frying
3/4 c cottage cheese
6-8 oz goat cheese
3 T yogurt
3 c spinach, chopped into large pieces
salt and freshly ground pepper

Instructions

1) Blend milk, water, eggs, oil, and salt in blender on low speed.
2) Add flour and increase speed to high, blending for one minute.
3) Transfer to a bowl and chill, covered, for 1-2 hours.
4) Meanwhile, wilt the spinach in a frying pan or microwave, then squeeze out excess water in a colander or with a cheesecloth.
5) Make the filling by blending the cottage cheese, goat cheese, yogurt, salt, and pepper until smooth.
6) Transfer to a bowl, mix in the spinach, then cover and refrigerate until ready to use.
7) Heat a small-medium non-stick pan over medium heat, and brush lightly with butter.  You will know that the pan is at the right temperature when the butter sizzles and it is just about to smoke.
8) Ladle in 3-4 T of batter, and tilt/swirl the pan to distribute evenly.  Cook for about 1 minute, until you can easily loosen the edges with a spatula, then flip and cook on the other size for about 30 seconds.
9) On a plate, fill with goat cheese-spinach filling down the center, then fold to make a packet (to the shape of your choice)

This recipe is also delicious if the filled crepes are placed in a baking tray, covered with grated cheddar cheese, and baked at a high heat until the filling is warm and the cheese is melted.