In a large bowl, beat eggs. Add orange
juice, milk, yogurt, oil, flour, salt, and
sugar. Beat until smooth. Let stand at room
temperature for 1 hour.
FILLING: In a large bowl, mix cottage
cheese, egg, sugar, crumbs, and orange rind.
Beat until smooth and place in refrigerator
TO ASSEMBLE: Heat a 7 inch skillet. Brush
with oil or margarine and spoon in 2
tablespoons of batter. Tilt skillet so that
batter covers the bottom of pan evenly. Cook
over medium flame 15 to 20 seconds, until
edges of crepe pull away from sides of pan;
lift crepe with fingers and immediately turn
crepe onto waxed paper. Repeat until batter
is used up, oiling pan for each crepe.
Place 3 tablespoons of filling on browned
side of crepe. Shape filling into 3 inch
oblong. Roll once to cover filling. Fold the
sides to the center and continue rolling
until completely closed. Melt 2 tablespoons
of margarine in large skillet and fry for 4
to 5 minutes until golden, turning once.