Whisk together flour and 2 eggs. Gradually add milk and 1/2 cup water until combined. Beat in salt and 2 Tbsp melted butter until smooth.

Heat lightly oiled pan over medium heat. Pour 1/4 cup of crepe batter onto the pan. Tilt the pan in a circular motion to coat the pan evenly. Cook crepe for 2 minutes, until light brown. Then, flip and cook the other side.

To make the filling, blend cottage cheese well with a fork and lemon zest. Add remaining ingredients and mix well.

Spead out 1 Tbsp cheese mixture across and off the center of the crepe. The line of the mixture should be about 1" wide. Don't spread to the edge of the crepe or the filling may leak.

Roll up crepe and fry lightly in butter. Put lid on to cook for up to 3 minutes.

On a plate, sprinkle crepes with powdered sugar or add fresh fruit, jam or a drizzle of chocolate syrup.