For the crepes:

¾ cup unbleached white flour

¼ teaspoon salt

4 cage-free eggs, beaten

1 cup organic whole milk

3 Tablespoons butter, melted

Vegetable oil for the pan

For the filling:

1¼ cups cottage cheese

1¼  cups ricotta cheese

1 cage-free egg yolk, beaten

½ cup Wholesome Sweeteners Fair Trade Organic Sugar

¼ cup raisins

¼ teaspoon ground nutmeg

¼ teaspoon ground cinnamon

¼ teaspoon salt

Butter or vegetable oil

2 cups fresh berries, rinsed and sliced if necessary

Sour cream for garnish (option)

To make the crepes:

In a medium-size bowl, mix together the flour and salt.  Gradually whisk in the eggs and then the milk until smooth.  Stir in the melted butter.

Lightly oil a heavy, 8-inch crepe pan, and heat it over medium heat.  Pour in about 3 Tablespoons of batter, and tilt the pan to spread it evenly over the bottom.  Cook the crepe until it's brown on the bottom and no longer runny on the top (don't flip it).  Remove it to a plate with a spatula.  Cook the rest of the batter, oiling the pan again each time and stacking the finished crepes on top of each other, cooked side up.  You'll have about twelve.

To make the filling:

In a medium-size bowl, stir together the cottage cheese, ricotta cheese, egg yolk, sugar, nutmeg, cinnamon, salt and raisins until well blended.

To finish the blintzes:

Place a crepe, browned side up, on a flat surface.  Place 2 generous tablespoons of filling in a fat line down the center.  Fold one side over the filling.  Fold both ends toward the center and then roll the blintz the long way to seal.  Allow 2 or 3 blintzes per person; freeze extras.

Heat a small amount of butter or vegetable oil in a large, heavy skillet over medium heat.  Working in batches, place the blintzes in the pan, seam side up, and cook until lightly browned, 3 to 4 minutes.  Turn and brown on the other side, 3 to 4 minutes longer.  If they have been frozen, brown the blintzes over low heat, covered, and turn them more often.