To save time, try using purchased crepes and prepare filling per instructions.
Batter: Beat 1 egg until light in color in a mixing bowl. Add the water, flour, and salt; beat batter until smooth. Thoroughly spray a 6 inch skillet with nonstick cooking spray. Pour 1-1 1/2 tablespoon of batter into the pan. Tilt and shake pan until batter is spread evenly. Fry one side only over medium heat until pancake looks dry and edges slightly curl. Flip onto cloth, cooked side up. Let the pancake stand until cool. Re-spray pan with cooking spray as needed to prevent sticking and continue cooking until all pancakes are finished.
Filling: Drain excess moisture from cottage cheese in cheesecloth or net colander. In a medium-size mixing bowl, beat remaining egg until light in color. Add the shredded cheese and sour cream to the drained cottage cheese; mix thoroughly. Onto cooked side of each pancake, place 2-3 tablespoons of the filling batter. Fold both sides in toward middle and roll up. Fry all sides in butter and serve immediately. Add a dollop of Daisy sour cream to garnish.