Clatite

Whisk eggs with milk, sugar, melted butter, and salt until smooth. Gradually add flour, whisking to prevent lumps.

Let batter rest for fifteen minutes. It should be thin, like heavy cream. Add more milk if needed.

Heat a non-stick skillet over medium heat with a small amount of butter. Pour a thin layer of batter and swirl to coat.

Cook for one minute until edges lift and the bottom is golden. Flip carefully and cook thirty seconds more.

Mix fresh cheese with sugar and vanilla for filling. Place a line of filling across each crepe and roll tightly.

Arrange rolled crepes on a plate, dust with powdered sugar, and serve with a dollop of sour cream.