Serves 4 to 6
• 12 oz. farmer cheese (about 2 cups, crumbled)
• 6 oz. feta cheese (about 1 cup, crumbled)
• 3 Tbs. olive oil
• 2 eggs, lightly beaten
• ½ tsp. dried oregano, crushed
• ½ tsp. dried dill weed, crushed
• 2 cloves garlic, minced or crushed
• fresh-ground black pepper to taste
• 12 crêpes
• butter for the pan
Garnish
• wedges of cantaloupe or honeydew melon
1. Mash the cheeses with a fork until there are no large lumps left. Stir in the olive oil, eggs, and seasonings, combining everything thoroughly. Do not add salt, as the feta cheese is already very salty.
2. Spread a heaping teaspoonful of the filling evenly on ½ of a crêpe and fold the other half over it. Now take a slightly rounded teaspoonful of filling and again spread it on ½ the surface of the folded crepe. Fold the crêpe over this second layer of filling so that it is folded in quarters and layered with cheese.
3. Fill all 12 crepes in this manner. Just before serving, sauté the folded crêpes in butter for several minutes on each side. They should be lightly browned and hot through. Garnish each serving of crêpes with a wedge of cantaloupe or honeydew melon.
