How to make baked Crêpes

Batter:4 eggs, 2 1/4 cups (300 g) of flour, 2½ cups (600 ml) of milk, ¾ cup (180 ml) of sparkling water, 1 teaspoon of sugar, 2 tablespoons of sunflower oil, a pinch of salt

Filling: 1.2 pounds ( 500 g) of Farmer’s cheese or pressed dry cottage cheese, ¾ cups (150 g) of granulated sugar, 1 egg, 2 heaping tablespoons of sour cream, zest of two lemons, 2 packets of vanilla sugar (2x9 g), 2 tablespoons of raisins soaked in a little rum

Topping: 1 ¼ cups (300 g) of sour cream, 1 egg, 2-3 tablespoons of powdered sugar, zest of a lemon

Frist make the crêpes batter. Combine the flour, salt and sugar. Add the eggs, oil and add a little milk. When you create a crêpe batter you need to create a thick batter first and whisk it until lump-free and add the milk gradually. If you add all the milk at once, your batter will be full of lumps. To avoid that, you may want to add the milk gradually, then at the end the sparkling water. Adding sparkling water makes the crêpe's texture airy and light. Add some butter into the pan and tilt in several directions to let it spread on the bottom. Fry the crêpe for approximately 1 minute or until the bottom side turns golden brown. Then, loosen it by using a spatula. Flip the crêpe and fry the other side as well. Combine the filling ingredients and stuff the crepes. For the top combine the sour cream, egg, lemon zest, and powdered sugar. Place half of the crêpes into buttered baking dish and spread half of the sour cream. Add the next layers of crêpes and spread the leftover sour cream on top. Bake it in a preheated 375F F for approximately 25 minutes. Serve it with more sour cream combined with powdered sugar. The given amount of filling is enough for 9 crêpes.