1. CREPES. In a mixing bowl, whisk together the flour, eggs, water, milk, avocado oil, salt, and 1 tablespoon of sugar until smooth. Let the batter rest for about 15-20 minutes for a better texture. 2. Heat a non-stick pan over medium heat. Lightly grease it with a little oil.Pour a small amount of batter (about 1/4 cup) into the pan and swirl to coat evenly. Cook for about 1-2 minutes on each side until lightly golden. Repeat until all the batter is used. 3. FILLING. In a bowl, combine farmer cheese or ricotta, 2 tablespoons of sugar, vanilla extract. Mix well until smooth. 4. Spread a spoonful of the filling on each crepe and roll or fold them like a book, an envelope, a tube, or however you prefer. Fry the crepes with filling on both sides in butter. Serve warm, with a dusting of powdered sugar or a drizzle of honey or fruit syrup, if you like.

   1. In a large bowl: place cottage(farmer) cheese, egg, salt, sugar, semolina and flour, and mix together with your hands. 2. Cover with a plastic wrap or clear towel and let to rest about 15 min. 3. Grease the cake mold with butter. Preheat an oven to 395 F. 4. Place cheese dough to the cake mold and level, cover with yogurt. Cut butter on small slices and place above the yogurt. Sprinkle with cinnamon. 5. Bake about 40 minutes, until light golden-brown. 6. Serve hot or cold with sour cream or any jam.