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Whisk together eggs, milk, oil and salt in a medium bowl.
Add flour in small batches, whisking the batter until smooth and incorporated.
Lightly oil a 7-inch skillet and heat over medium heat.
Pour in about 3 tablespoons batter until it covers the bottom of the pan in a thin layer.
Cook 30-40 seconds, until the bottom is lightly browned and the edges lift easily. Flip the crepe and cook for another 30-40 seconds until the centre of the crepe is cooked and set.
Transfer to a wire rack to cool. Don’t stack them as they will stick.
In a medium bowl, add the cottage cheese, ricotta, egg yolks, cream, dill and salt. Mix with a fork until combined.
Place 2-3 tablespoons filling in the centre of each crepe, leaving ½ inch at the sides.
Start rolling at one long side of the filling, rolling the crepe over the filling. Place the crepe seam-side down onto a parchment lined baking sheet. Repeat until you’ve run out of filling or crepes.
You can freeze them at this point on the baking sheet and then transfer to a freezer safe container once frozen.
To cook - fit the desired amount of crepe rolls in a greased casserole dish in 2 or 3 layers, dabbing pieces of butter randomly on top of the crepes.
Cover and cook at 350°F for 45-60 minutes. Serve hot.