Transfer cottage cheese into a mixing bowl, add sour cream and wildberries. Blend all the ingredients until smooth and creamy. At the end add some sugar to your taste and set aside.

Crack the eggs into a mixing bowl, then add the milk, water and salt. Mix the ingredients with a balloon whisk until smooth.

Slowly add the flour and, while still whisking, combine into batter. At the end add 2 Tbsp of sunflower oil and mix with a spoon. Now your batter is ready.

Melt a drizzle of oil in a large non-stick frying pan on a medium heat, then tilt the pan so the oil coats the surface.

Pour in 1 ladle of batter and tilt again, so that the batter spreads all over the base, then cook for 1 to 2 minutes, or until it starts to come away from the sides.

Once golden underneath, flip the crêpe over and cook for 1 further minute, or until cooked through.

To serve: Spread the cottage cheese cream on a top of the warm crêpe and fold it. Sprinkle with powdered sugar, garnish with fresh mint leaves and some more berries.