Tender French pancakes with strawberries-and-cream filling. The Victorian, Edgartown, Massachusetts
Hull and slice strawberries, add granulated sugar, and set aside. Whip cottage cheese until smooth; stir in sour cream and confectioners sugar. Fill crepes with about two thirds of creamy mixture and berries; fold over. Top with remaining strawberries and cream. Sprinkle with confectioners sugar, if desired.