Anybody can help to advise how to make cheese crepe?

pls help ....i am trying to make cheese mille crepe ...


but fail ...anybody can help to provide secret recipeAnybody can help to advise how to make cheese crepe?
6 large eggs


1/3 cup whole milk


1/2 teaspoon salt


1/4 teaspoon freshly ground black pepper


4 tablespoons (about) unsalted butter


8 ounces fontina cheese, cut into 1/2-inch cubes


8 ounces fresh water-packed mozzarella, drained, cut into 1/2-inch cubes


1/4 cup thinly sliced fresh basil leaves


1 cup Marinara Sauce


1/4 cup freshly grated Parmesan








Whisk the eggs, milk, salt, and pepper in a medium bowl. Heat a 6-inch nonstick skillet over medium-low heat. Brush the skillet with some butter. Working quickly, pour 3 tablespoons of the egg mixture into the pan, swirling to coat the bottom of the pan evenly. Cover and cook until the egg crepe is just set, about 1 minute. Invert the skillet over a plate, and allow the egg crepe to drop onto the plate. Repeat to make 10 crepes total, brushing the skillet with melted butter as needed and stacking crepes on the plate.


Preheat the oven to 400 degrees F.





Butter a 13 by 9 by 2-inch baking dish. Arrange 1 egg crepe on a work surface. Place some of the fontina and mozzarella cheese in the center of the egg crepe, then sprinkle with some basil. Roll up the crepe. Place the filled crepe in the prepared baking dish, seam side down. Repeat with the remaining egg crepes, cheese, and basil. Spoon the marinara sauce over the crepes. Sprinkle with the Parmesan and dot with 2 tablespoons of butter. Bake until the cheese melts and the top is golden, about 15 minutes.Anybody can help to advise how to make cheese crepe?
Ham and Cheese Crepes


* 12 prepared crepes


* 1 1/2 cups shredded Cheddar cheese


* 12 slices cooked, thinly sliced ham


* 2 tablespoons finely chopped green onion


* 1/2 teaspoon salt


* 1/8 teaspoon pepper


* 1/2 cup sour cream


* 1/2 teaspoon prepared mustard


* 1/3 cup bread crumbs


* 3 tablespoons melted butter





PREPARATION:


Sprinkle each crepe with 2 tablespoons of shredded cheese; top each with ham slice.





In small bowl, combine onion, salt, pepper, sour cream and mustard; mix well. Spread about 1 tablespoon of the sour cream mixture over ham. Roll up and arrange in 13x9-inch baking pan. Combine butter and bread crumbs; sprinkle over crepes and cover pan loosely with foil. Bake for 15 to 20 minutes at 350掳 or until cheese is melted.





Serve crepes immediately. Ham and cheese crepes recipe serves 6.
How bout lemon cheese crepes - the zest can be omitted





Crepe Batter


1 TBL Sugar


1 C Flour, sifted


1/8 Tsp. salt


1 C Milk


1/2 C Water


2 Eggs


1 Egg Yolk


5 TBL unsalted Butter, Melted


1 tsp. Vanilla





Lg Mixing bowl combine dry ingredients. In another bowl mixing bowl, whisk together wet ingredients. Add the wet to the dry and mix thoroughly. Refrigerate for 1 hour before making crepes. Heat 6-7 inch nonstick pan over a medium high heat. Spray the pan completely, or coat surface with clarified butter. Ladle 1 1/2 oz. of batter into the hot pan and rotate the pan so that the batter forms a sheet across the entire surface of the pan. Cook for 1-3 minutes, until crepe becomes golden brown, and flip crepe over. Cook for an additional 30 secs and remove crepe. Place on a flat, dry surface to cool. Layer between wax paper.





Crepe Filling:


1 1/2 lbs. cream cheese, softened at room temp.


3/4 C sugar


2 Tbl. finely grated lemon zest


2 Tbl. fresh lemon juice


2 tsp. Vanilla Extract





Combine all ingredients and blend until smooth. Preheat oven to 325 degrees. Fill the crepes by placing the cream cheese mixture in a pastry bag and piping a 1x1 inch tube down the center of each crepe. Roll the crepe and place them on a lightly buttered baking sheet, nonstick preferred. Cover crepes with a sheet of wax paper and then cover the entire baking sheet with aluminim foil. Bake for 6-7 minutes until center is warm. While crepes are baking, make the sauce.





Sauce:





1/2 lb butter, unsalted


1/2 C sugar


1/4 C brandy


2 Tbl freshly squeezed lemon juice





In a medium skillet, melt the butter over medium heat. Add sugar and cook until dissolved. Do not burn. Add brandy and lemon juice and mix well. Lower heat slightly and cook for 4-5 minutes, until thick and creamy. Place warm crepess in serving dishe and spoon sauce over them. Garnish with fresh rasperberries and mint!