In a bowl, combine the cottage cheese mashed with a fork, yogurt, and sweetener. Mix thoroughly. Set aside.

In a tall container, such as a blender jug, combine milk, flour, and a pinch of salt. Crack in the egg and pour in some water - about ⅓ of a cup (adjust the amount of water as you mix to achieve a smooth, pourable batter). Mix thoroughly using a mixer or a kitchen whisk until you get a uniformly consistent mixture (without lumps).

Heat a non-stick pan over high heat. Heat and spread a small amount of oil over the entire surface of the pan to fry 1 crepe. Pour a small amount of batter into the center of the pan, then lift the pan off the heat and quickly swirl it around to spread the batter evenly over the surface. Flip the crepe with a spatula after about 2 minutes (when the batter sets and small air bubbles appear underneath). Fry the other side of the crepe for a shorter time. Transfer the finished crepe to a plate. Repeat the process with the remaining batter until it's all used up.

Spread the crepes thinly with the prepared cottage cheese and fold in half, then fold in half again, or roll them up into cylinders.

Eat warm or cold.