Palacsinta (Dessert Type) Yields about 20

The Crepes

3 Cups Flour

1 tblsp Sugar

1.5 tsp Salt

6 Eggs

1.5 Cups Milk

6 tblsp Melted Butter

1.5 Cups Soda Water

3 tblsp Oil

Mix flour, salt and sugar together. Mix eggs to the flour mixture one at a time, then slowly add the milk then the butter. Beat well. Strain the batter to remove lumps. Cover and refrigerate overnight.

When you are ready to make the crepes mix the batter then add as much of the soda water as needed to make the batter as thin as cream. Heat a frying pan (non-stick is better) Calphalon C1210P Commercial Nonstick 10-Inch International Griddle/Crepe Pan and brush with the oil. The pan is hot enough when water droplets pop loudly when flicked on the pan. Pour three tablespoons of the batter in the pan and tilt it around so the crepe is as thin as possible. Cook for about a minute then flip and cook for about thirty seconds.

The filling

1 lbs Small-curd Cottage Cheese

3 Eggs

½ Cup Powdered Sugar

¾ Cup Sour Cream

3 tlbsp Butter Milk

Pre-heat oven to 325 degrees. Butter a 13x9 pan. Pyrex Grip-Rite 2-Quart Oblong Baking Dish, Clear

Strain the cheese and mix in 3 egg yolks and sugar. Beat the 3 egg whites till stiff. Fold the egg whites into the cheese mixture. Spread one to two tablespoons of this filling on a crepe and roll. Place the roll in the prepared baking dish. Fill the baking dish with rolls.

Mix the sour cream and milk and spread it over the rolled crepes. Bake for 20 minutes.