Oh yes, a must for Shavuos!

Here’s how to make it!

Ingredients:
Crepes
1 cup milk
1 cup water
4 large eggs
1 cup all-purpose flour
2 tbsp Clos Mesorah olive oil
Pinch of salt
1 tsp sugar

Filling:
1 lb farmer cheese
8 oz cream cheese, softened
1/2 cup sugar
1 tsp vanilla extract
3/4 cup heavy cream

For Serving:
Tuscanini raspberry syrup
Fresh berries

Instructions:
1.⁠ ⁠Make the Crepe Batter
In a bowl, whisk together milk, water, eggs, flour, oil, salt, and sugar until completely smooth.
Let the batter rest for 15–20 minutes (this relaxes the gluten and gives you softer crepes).

2.⁠ ⁠Cook the Crepes
Heat a lightly greased nonstick pan over medium heat
Pour a 1/2 cup batter (just enough to thinly coat the pan)
Cook for 30–40 seconds, until set
Flip and cook another 15–20 seconds
Transfer to a plate and repeat with remaining batter

3.⁠ ⁠Prepare the Filling
In a mixing bowl, combine:
farmer cheese
cream cheese
sugar
vanilla
heavy cream
Mix until smooth, creamy, and spreadable (no lumps).

4.⁠ ⁠Assemble the Pie
Place one crepe at the bottom of a dish or springform pan
Spread a thin, even layer of filling
Repeat layering: crepe → filling → crepe → filling
Finish with a crepe on top

5.⁠ ⁠Chill
Cover and refrigerate for at least 8 hours or overnight until fully set.

6.⁠ ⁠Serve
Slice like a cake and finish with:
Drizzle of Tuscanini raspberry syrup
Fresh berries on top

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