Instructions
Make the Batter
In a large bowl, whisk the egg yolks, milk, water, salt, sugar, and flour until smooth. Whisk in the oil. In a separate bowl, beat the egg whites to soft peaks and gently fold into the batter. Let rest for 15 minutes.
Cook the Custard Filling
Cook the pudding mix with the milk according to the package directions. Let cool completely, then stir together with the farmer’s cheese and sugar until creamy and smooth.
Cook the Crepes
Heat a lightly oiled nonstick skillet over medium heat. Pour in a thin layer of batter, swirling to coat. Cook 1–2 minutes until set and lightly golden; flip and cook 20–30 seconds more. Repeat with remaining batter, stacking crepes as you go.
Fill and Serve
Spread some custard–cheese filling over each crepe, roll or fold into quarters, and serve warm. Enjoy!
