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
A Message from our Provider:
“You’re never too old for God”