To make the crepes: In a bowl, using a hand held electric mixer, beat eggs until light and fluffy.
Add milk, water, flour and salt and beat until all ingredients are incorporated and batter is smooth.
Heat a 6 inch frying pan on medium heat.
Oil the pan lightly and pour about 1/4 cup of batter into the pan, swirling the pan until the batter spreads evenly in the pan.
Cook crepes on medium heat for about 1 minute or until lightly browned. Bake on 1 side only, do not turn over.
Continue to cook the crepes, adding oil to the pan each time if necessary.
Place the cooked crepes on a platter and keep warm in the oven at 250°F.
To make the cheese filling: Place the cottage cheese in a cheese cloth and squeeze out as much moisture as possible. Transfer the cheese to a mixing bowl.
Add egg yolks, cream salt, and dill weed and mix to blend well.
Remove warmed crepes from the oven and increase oven temperature to 350°F.
Separate and place 1 crepe with the brown side down on a smooth surface. Spoon about 1 heaping tablespoon of cheese filling near one edge of the crepe. Start rolling the crepe over the filling, tuck in each side to prevent the filling from falling out, and continue to roll. Continue to fill and roll the remaining crepes.
Place the finished nalysnyky into a lightly buttered 13 inch by 9 inch oven proof casserole dish in layers.
Bake in preheated 350 F oven for 20 minutes.
Serve hot with melted butter, a dollop of sour cream or yogurt.