Start off by whisking eggs until pale yellow.
Add in sugar, vanilla, milk, and melted butter.
After you have mixed all well, with a spatula, add in the flour.
The batter should be runny, so add some water or milk if needed.
Heat a nonstick crepe pan or just a regular nonstick pan. Melt a small slice of butter when the pan is heated. (Keep on Medium heat when making the crepes)
Hold the pan in your left hand. With a soup ladle add batter to the pan, just enough for a thin layer.
Turn the pan around to coat and make a perfect circle. Place back on the stove to cook until it turns a light brown.
Flip the crepe over and continue cooking until both sides are golden brown.
Once cooked, stack onto a plate, one after the other and repeat cooking until the rest of the batter is done.
Mix together 1 ½ pound Farmer's cheese, 1 package of softened cream cheese and 1 can sweeten condensed milk.
Spread a tablespoon of filling on a crepe, then roll it, and place it in a deep baking dish.
Melt 2 Tbsp of unsalted butter and lightly brush the top and between the crepes so they won't stick together. Do this for each row of rolled crepes.
Cover the dish with foil, or if your baking dish has a cover use that. Transfer into the oven. Bake at 350° F for 40 minutes before serving.
You can use any berry that you like, I usually use strawberries or raspberries. Just add 1 cup of berries to 1/2 cup of sugar in a blender or food processor. Blend till smooth. If you have a lot of seeds, you could strain it for a smooth berry sauce. No blender or food processor, not a problem just use this recipe here.
Serve crepes warm, with berry sauce.