Sift flour,sugar and salt;set aside.Beat eggs until
thick. Slowly,beat in milk,butter and grated orange
peel,if desired. Stir in flour mixture until smooth.
Prepare filling:Stir together cottage cheese,sugar and
cinnamon;set aside. Cook crepes:Heat a well seasoned
10" cast iron skillet,add a small amount of oil or
butter,if necessary so crepes do not stick.Tip skillet
to one side,pour 1/4 cup batter and quickly tip
skillet to opposite direction so batter spreads over
bottom of pan.Cook 30 seconds to 1 minute or until
golden brown and crepe peels easily off the bottom of
the pan.Remove from pan and cool. To serve;Fill each
crepe with 2 tbsp. of the filling, spreading evenly
across one edge;roll up and serve immediately. Makes
20 crepes.
