To make crepe batter, sift together dry ingredients. In a separate bowl, whisk together egg white and milk. Make a well in the center of the dry mixture and add wet. Whisk until combined. The batter should be thin, but not watery. It should have the consistancy of honey. If it is too thick, add more milk. Set batter aside to rest.
Meanwhile, prepare filling. Puree the cottage cheese, sugar and cinnamon in a food processor until smooth, or desired consistancy. Transfer to a mixing bowl and add fruits. Set aside.
Preheat a small, shallow skillet on medium-high heat and spray with non-stick cooking spray. With a paper towel, wipe out excess spray. Pan should be hot before you add the batter.
To add batter, remove pan from heat and laddle in 2-3 Tbsp. of the batter-enough to put a thin layer on bottom of pan. Swirl the pan to evenly distribute the batter. Cook until sides start to comme away, and center is no longer glossy. Using a silicon spatula, flip the crepe and cook until golden.
To assemble, lay a crepe flat, and add about 1/4 cup of filling. Fold in both sides to center, and flip, so the flaps are on the bottom. Serve with warm maple syrup or honey.