| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Breakfast, And, Brunch |
10 |
Servings |
INGREDIENTS
| 1 |
c |
Milk |
| 1/2 |
c |
Water |
| 1/4 |
ts |
Salt |
| 1 |
c |
Flour |
| 3/4 |
lb |
Hoop cheese |
| 8 |
oz |
Cream cheese |
| 1 |
|
Egg |
|
|
Vanilla |
| 1/4 |
c |
Sugar |
INSTRUCTIONS
FILLING
Beat milk, water, eggs and salt. Gradually add flour until very smooth.
Refrigerate 1 hour. Make filling. Set aside. Using a 9 inch frying pan,
heat pan and then butter. Pour 1/2 cp batter into frying pan. Keep turning
until pan is coated. Cook over medium heat until edges begin to curl. Turn
out onto dish cloth. Continue process until batter is used. You may use a
pastry brush for coating frying pan before making each leaf. When finished,
put 2 T filling on each leaf. Fold over sides and roll up. Continue until
all filling with leaves are done. Fry on both sides until golden brown.
Serve with sour cream and jam. Can be used immediately or frozen and
reheated in oven.
Recipe by: Congregation B'Nai David
Posted to TNT Recipes Digest, Vol 01, Nr 906 by TRANSCRIBE
<TRANSCRIBE@aol.com> on Jan 1, 1998
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