Joy to the Food

1 Heat a non-stick pan over medium heat. Add [wprm-ingredient text="1 tbsp butter" uid="21"] to the pan if your non-stick isn't the most non-stick pan.
0 Add [wprm-ingredient text="1.5 cup low fat cottage cheese" uid="2"], [wprm-ingredient text="4 large eggs" uid="3"], [wprm-ingredient text="3/4 cup quick cook old fashioned rolled oats" uid="4"], [wprm-ingredient text="1 tsp vanilla extract" uid="7"], [wprm-ingredient text="1 tsp honey" uid="23"], and [wprm-ingredient text="¼ tsp salt" uid="8"] to a blender or food processor. Blend until all the curds are gone. This usually takes about 1 minute. Scrape down the sides as needed.Let the batter rest for about 10 minutes so the oats can absorb the liquid to create a slightly thicker batter-like consistency. 
2 Pour about 3/4 cup of the batter (1/4th of the batter) into the center of the pan. Lift the handle and swirl gently to push the batter to the edges, creating a thin crepe. Cook until the edges start to curl up and bubbles appear. Flip and cook another minute. Remove and repeat with the rest of the batter.If you're using a pan smaller than 12", use less batter. And if you pour the batter in and it seems like too much, simply dump some out and back into your bowl. The pan should be hot enough that the batter begins to set as soon as it's poured.
3 Make your filling of choice.Sweet: Blend together the [wprm-ingredient text="½ c nutella" uid="10"], [wprm-ingredient text="½ cup cottage cheese" uid="11"], [wprm-ingredient text="½ tsp salt" uid="12"], [wprm-ingredient text="1 tbsp milk" uid="13"], and [wprm-ingredient text="1 tsp vanilla extract" uid="14"] until no curds remain and it's nice and smooth. Spread 2 tbsp on one half of the crepe, fold in half, then spread 1 tbsp on half of that, and fold again for a classic triangle fold. Top with [wprm-ingredient text="8 strawberries" uid="22"] that are diced.Savory: Take the pan off the heat, reduce the heat to low, and place a crepe back in the pan. Place 2 slices of cheese in the center of the crepe, top with 2 slices of ham, then crack an egg in the center. If the egg slides off that's ok. Carefully fold over opposite sides of the crepe to contain the egg and push it back to the center. Then, fold over the remaining edges to create an envelope fold. Place the pan back on the hot stovetop and cover with a glass lid. Cook until the egg is cooked to your liking.Alternatively, you can fry an egg and just heat the ham and cheese. Add the egg after the cheese has melted to avoid dealing with a raw egg.