• Start off by whisking eggs until pale yellow.
  10 eggs
  
• Add in sugar, vanilla, milk, and melted butter.
  4 cups milk, ¾ cup sugar, ½ tsp vanilla, ½ cup butter,
  
• After you have mixed all well, with a spatula, add in the flour.
  3½ cups flour
  
• The batter should be runny, so add some water or milk if needed.
  water,
  
• 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.
  

Cream Cheese Filling

• Mix together 1 ½ pound Farmer's cheese, 1 package of softened cream cheese and 1 can sweeten condensed milk.
  8 oz cream cheese, 1½ lbs farmer's cheese, 1 can sweetened 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.

Simple Jam

• 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.
  1 cup berries, 1½ cups sugar
  
• Serve crepes warm, with berry sauce.