for the crepes:

• Combine the flour, milk, water, eggs, and salt
• Let the batter rest for an hour
• Add the butter and a little water if too thick
• Heat a pan over medium-high heat, brush with butter
• Add a scant 1/4 cup of batter, tilting and shaking the pan to spread the batter into a circle approximately 8 inches in diameter
• Just as the top of the batter begins to set, flip the crepe and cook the other side for about 15 seconds
• Repeat until the batter is used up

for filling:

• Combine the cheeses, egg yolk, sugar
• Stir in butter, salt, and lemon zest

to assemble:

• Spoon a line of filling about 1 inch by 4 inches in each crepe
• Fold the sides in and roll to wrap filling
• Lightly brown filled crepes on both sides in butter
• Top as desired