Prepare Maple Cream.
Peel, core and chop apples into 1/4-inch dice. Toss with lemon juice in skillet. Add cider, raisins, sugar, cinnamon and nutmeg. Bring to boiling over medium-high heat. Lower heat; simmer, stirring occasionally, 10 minutes, until apples are just tender. Stir in jelly; cook 5 minutes. Set aside and keep warm.
For each serving, place crêpe on dessert plate. Spread 3 tablespoons filling over one-half of each crêpe; fold crêpe over. Spoon 1-1/2 tablespoons cream over each. Makes 10 servings.
Puree cottage cheese and yogurt in food processor or blender 2 minutes or until very smooth. Stir in maple syrup. Refrigerate at least 30 minutes.