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CATEGORY CUISINE TAG YIELD
Eggs, Dairy Jewish 1 Servings

INGREDIENTS

3 Eggs
3 T.oil
1 1/4 C.milk
1 C.flour
1/2 T.salt
2 c Farmer cheese
1 lb Cottage cheese
8 oz Cream cheese
2 T.sugar
1 Egg yolk
1/2 T.vanilla extract

INSTRUCTIONS

BATTER
CHESSE FILLING
Batter: Beat eggs oil and milk. Add flour and salt till you have smooth.
Refrigerate coveread till read to use. Cheese Filling: In a medium bowl,
mix cheese till smooth. Slowly heat a skillet with cooking spray, Batter
should be like a heavy cream. IF too thick, loosen with more milk or water.
Pour batter into pan and pour off excess; brown slightly.Stack on papper
towel. Fill and fold like an envelope. May be frozen. Bake or fry when
ready. Serve with sour cream and apple sauce.
Posted to JEWISH-FOOD digest V97 #300 by BNLImp@aol.com on Nov 18, 1997

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