Prepare crepe batter. In a large bowl, combine eggs with sugars, almond flour, and milk. Use a fork to mix well.

Heat a small nonstick frying pan over medium-high heat. When hot, spray with cooking spray (for safety, take the pan away from the fire when you spray). Using a ladle, drop three-fourths of a ladle-full of crepe batter into the hot frying pan and tilt the pan in all directions to make sure you have a thin crepe. Cook for about a minute, or until just set. Very carefully flip it over and cook for another 30 seconds. Remove from pan and set aside.

Prepare the filling. Combine farmer cheese, sugars, and milk.

Take a crepe and place about a tablespoon of filling in the center.  Carefully spread out the filling, leaving a border around all ends of the crepe. Starting from one end, fold in an edge one-fourth of the way. Next fold in the two sides, and then roll up.