| 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
1997 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 [email protected] on Nov 18,
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