Herbed Cottage Cheese and Tomato Crêpes

Steps

1. Make the batter first so it can rest: whisk the all-purpose flour, whole wheat flour and salt in a bowl.
2. In another bowl, whisk the eggs, milk and water, then whisk this egg mixture into the all-purpose and whole wheat flour mixture until smooth.
3. Whisk half of the melted butter into the batter. Cover and rest 20 minutes at room temperature.
4. While the batter rests, make the herbed cottage cheese: stir the cottage cheese, dill, half of the green onion and the black pepper in a bowl.
5. Heat the olive oil in a large nonstick skillet over medium-high heat. Add the cherry tomatoes and cook 4 minutes until blistered and slightly juicy, add the garlic and cook 1 minute more. Transfer the tomatoes to a plate and wipe out the skillet.
6. Heat the skillet (or an 8-inch crêpe pan) over medium heat and brush lightly with some of the remaining half of the melted butter.
7. Pour in about 1/4 cup batter, swirl to coat the pan thinly, and cook 1 to 2 minutes until the edges lift; flip and cook 30 seconds. Repeat with the remaining batter, brushing the pan with the rest of the remaining melted butter as needed, to make 8 crêpes. The crêpes are done when set with no wet batter, cooked through to 160°F (71°C).
8. Return 2 crêpes at a time to the skillet over low heat. Spread each half with the herbed cottage cheese mixture, top with the tomatoes and the shredded cheddar, fold into quarters and warm 1 to 2 minutes until the cheddar melts.
9. Serve 2 crêpes per plate, sprinkled with the remaining half of the green onion.