Title: Crepe Pancakes with Filling
Categories: Eggs
Yield: 20 Servings
| 1 1/2 | c | All purpose flour |
| 6 | tb | Sugar |
| 1/4 | ts | Salt |
| 5 | | Eggs |
| 1 1/2 | c | Milk |
| 1 1/2 | ts | Grated orange rind,optional |
| 3 | tb | Melted butter |
| FILLING |
| 1 | pt | Cottage cheese |
| 3 | tb | Sugar |
| 1 | ts | Cinnamon |
Sift flour,sugar and salt;set aside.Beat eggs until thick. Slowly,beat in
milk,butter and grated orange peel,if desired. Stir in flour mixture until
smooth. Prepare filling:Stir together cottage cheese,sugar and cinnamon;set
aside. Cook crepes:Heat a well seasoned 10" cast iron skillet,add a small
amount of oil or butter,if necessary so crepes do not stick.Tip skillet to
one side,pour 1/4 cup batter and quickly tip skillet to opposite direction
so batter spreads over bottom of pan.Cook 30 seconds to 1 minute or until
golden brown and crepe peels easily off the bottom of the pan.Remove from
pan and cool. To serve;Fill each crepe with 2 tbsp. of the filling,
spreading evenly across one edge;roll up and serve immediately. Makes
20 crepes.