Steps
- Measure 2 teaspoons of vanilla extract. Whisk half with 150g of all-purpose flour, 2 eggs, 175ml of whole milk, 175ml of water, 1 tablespoon of sugar, and 1 pinch of salt.
- Whisk in 3 tablespoons of melted butter until smooth. Heat a 10in / 25cm nonstick skillet over medium-high heat and lightly butter it.
- Swirl in ¼ cup batter to make a thin crêpe. Cook for about 1 minute, until mottled golden beneath, then flip and cook for 30 seconds; repeat, buttering as needed.
- Mash 400g of dry acid-set farmer's cheese with ¼ cup of sour cream, ¼ cup of powdered sugar, and the remaining vanilla.
- Stir in the zest and juice of 1 small lemon and 2 tablespoons of raisins. Spread over the crêpes, roll into logs, and dust lightly with powdered sugar.