Prepare Maple Cream. In a large skillet toss together apples and lemon juice. Stir in apple juice, raisins or dried cherries, sugar, cinnamon, and nutmeg. Bring to boiling over medium-high heat; reduce heat. Simmer, uncovered, about 5 minutes or just until apples are tender, stirring occasionally. Stir in jelly; cook for 5 minutes more. Remove from heat; keep warm.
For each serving, place a Crepe on a dessert plate. Spread 1/4 cup of the apple mixture over half of each Crepe; fold Crepe over. Spoon Maple Cream over filled Crepes.
In a blender combine all ingedients; blend until smooth.
Heat a lightly greased small skillet over medium-high heat; remove from heat. Pour in about 2 tablespoons of the batter; lift and tilt skillet to spread batter evenly. Return to heat; cook 1 minute or until browned on one side. Turn crepe over; cook 1 minute more. Slide crepe onto paper towel-lined plate. Repeat with remaining batter, greasing skillet occasionally. If crepes are browning too quickly, reduce heat to medium.
In a blender or food processor combine cottage cheese and yogurt. Cover and blend or process 2 minutes or until very smooth. Stir in maple syrup. Cover and chill at least 30 minutes.