Classic Crepes

2 eggs
2T. melted butter
1 1/3 C. milk
1 C. flour
1/2 tsp. salt

Beat eggs, milk, and butter until blended. Gradually add flour and salt and mix until smooth. Refrigerate for 2 hours. Cook crepes for 1 minute on each side. 

Cheese filling:
1 C. cottage cheese
3 oz. cream cheese
1/4 C. sour cream
2 T. sugar
3 T. butter

Combine for filling.

Quiche Lorraine

9" pie shell
1/2 # bacon, crumbled
1 1/2 C. Swiss cheese
3 eggs
1 1/2 C. light cream
3/4 tsp. salt
Dash nutmeg and cayenne pepper

Preheat to 375. Sprinkle bacon and cheese on bottom of pie shell. In bowl, beat eggs with light cream and seasoning until combined. Pour into pie shell. Bake for 35-40 minutes when top is golden and center is firm. Let cool for 10 minutes.