Crepe pancakes with filling
20 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | All purpose flour |
| 6 | tablespoons | Sugar |
| ¼ | teaspoon | Salt |
| 5 | Eggs | |
| 1½ | cup | Milk |
| 1½ | teaspoon | Grated orange rind,optional |
| 3 | tablespoons | Melted butter |
| 1 | pint | Cottage cheese |
| 3 | tablespoons | Sugar |
| 1 | teaspoon | Cinnamon |
Directions
FILLING
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 ¼ 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.