Filling:
1 lb. ground beef
1 clove garlic, crushed
1/2 cup cottage cheese
3 oz. shredded mozarella cheese
1/4 tsp. salt
1/2 tsp. sugar
1/4 cup mayonaise
8 oz. spaghetti sauce
oregano
parmesan cheese

Instructions:
Crepes:

Sift flour, sugar and salt into a bowl. Make a well in the center and add eggs and a little milk. Beat with a wooden spoon, gradually incorporating flour from the edge of the bowl. As the mixture thickens, gradually add the milk. Beat well until smooth and then add remaining milk. Beat hard until bubbles form on top. Alternatively, this batter may also be pepared in a blender or food processor.

Heat just enough oil in a crepe pan to cover the base. When a slight haze rises, pour in 2 to 3 tablespoons batter to cover base of pan thinly. Tilt the pan quickly so that the base is evenly covered with batter. Cook for about 1 minute until lightly browned underneath. Quickly turn the crepe with a metal spatula and cook the other side for 30 seconds. Lift out onto a warm plate, and continue cooking crepes until all the batter is used.

Filling:
Brown meat and garlic. Drain fat and mix in cottage chees, mozzarella, salt, sugar and mayonaise. Fill crepes with 1/4 to 1/2 cup of the mixture. Put in dish with small amount of sauce in bottom and cover crepes with remaing sauce. Sprinkle with oregano and parmesan cheese. Cook about 30 minutes or until hot.