Polichinke

Yield: 2 Servings

Measure Ingredient
1 cup Flour
¼ cup Sugar
\N \N Powdered sugar
3 \N Eggs
\N \N Half and Half
\N \N Jam or jelly (any kind)
\N \N Cottage cheese

Beat eggs together. Add sugar and flour. Thin to a crepe-like batter with half and half. Put ¼ cup in buttered hot cast iron skillet and turn it until all the area is covered very thinly with batter. If it is thick, add some more ½ & ½. Turn over and brown other side.

Stack on a plate and cover with foil while finishing the rest.

When they are all done, spread on some butter and jam.(We traditionally use Strawberry Jam but any will do) Then spread a couple tb of cottage cheese on top of that. Roll like a jelly roll or fold in sides and then roll like a blintz. Sprinkle with powdered sugar or dollop with sour cream.

VARIATION: Use Orange juice instead of Half and Half. Use Orange or Citrus Marmalade or Jelly instead of other fruit jam.

VARIATION: Leave out sugar. Then make a medium white sauce, adding a pinch of Old Bay Seasoning. Put cooked seafood combination in sauce and ladle some on one side of the "crepe". Fold over and pour some white sauce on top. (Shrimp, Scallops and Crabmeat is a good combination but just Shrimp or whatever is good also.) The crepe ingredients can be increased or decreased according to how many you want to make. This has always been a throw-stuff-in-a-bowl recipe so if they don't turn out great, play with the amounts. They are very rich. Two Polichinke is usually a serving. :) Extras freeze nicely if wrapped flat in saran and then foil.

Source: Family recipe given to me by Grandma Fidel. Typos by Neysa

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