1) For crepe batter, whisk together milk and eggs. In a medium bowl, stir together flour, salt, and sugar. Then whisk in liquid and finally add the melted butter. You can make this a few hours in advance, but at a minimum let it rest for 10-15 minutes before making crepes.
2) For cherries, use a chopstick to poke through the center and poke out the seed. If you place the cherry over an empty bottle, the seed will fall into the bottle. Once all your cherries are seeded, cut them in half and add them to a small pot with a drizzle of water, a pinch of sugar, and 1/2 lemon (juice only).
3) Cook the cherries over medium-low heat for 5-8 minutes until cherries just start to break down but still hold their shape. Most of the liquid should be evaporated into a thin syrup. Remove from heat.
4) To make a crepe, add 1 teaspoon of unsalted butter to a large nonstick skillet over medium heat. Once melted, add 1/2 cup of crepe batter and swirl the batter around to cover the skillet in a thin layer.
5) Let crepe cook for 1-2 minutes until it’s just cooked through, then flip and cook for another 30 seconds or so. For some reason the first one is always the hardest so don’t worry if it’s a mess, just move on to the second one. Don’t worry about adding more butter between crepes unless the pan is very dry.
6) When crepe is cooked, slide it out of the skillet onto a plate. Add about 1/4 cup of cottage cheese (or other soft cheese) to half the crepe and fold it over. Then spoon on some cherry syrup and fold the crepe over again, making a triangle.
(You can make all the crepes in advance and keep them warm in a 200 degree F. oven for 10 minutes or so without a problem. After that they will start to dry out.