1

Sift flour into a mixing bowl, then make a well in centre. Whisk milk and eggs in a jug. Gradually whisk egg mixture into flour until smooth. Stand for 15 minutes.

2

Meanwhile, place half the berries, any juice and half the sugar in a food processor. Process until smooth. Press mixture through a sieve into a jug. Discard solids. Place remaining sugar in a bowl and add cottage cheese, mixing to combine. Fold in remaining berries.

3

Lightly spray a 20cm-base, non-stick frying pan with oil and heat over medium heat. Pour 14 cup (60ml) batter into pan, swirling to coat base. Cook for 1–2 minutes or until bubbles appear on surface. Turn and cook, pressing down with a spatula, for 1–2 minutes or until crepe is lightly browned. Transfer to a plate and cover to keep warm. Repeat to make 8 crepes.

4

Place 2 warm crepes on each serving plate. Spoon one-eighth of the cottage cheese mixture onto half of each crepe, then gently fold to enclose filling. Serve crepes drizzled with berry sauce.