| 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
BNLImp@aol.com on Nov 18,
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