IVANA'S PALACHINKE with CHEESE FILLING

For the Palanchinke
6 eggs beaten
3 Tbsp butter or oleo
1 1/2 cups flour
1/4 cup sugar
2 cups milk
Pinch salt
1/4 tsp vanilla
Vegetable or Olive Oil

For Cheese filling
1 1/2 lbs. cottage cheese (dry if possible)
2 egg yolks
1 Tbsp melted butter
1/4 to 1/2 cups sugar (to taste)
Splash of lemon juice
2 tsp vanilla
2 Tbsp freshly ground cinnamon.

For sour cream mixture
1 1/2 cups sour cream
1 tsp freshly ground cinnamon.

Mix sugar flour and salt together. Beat eggs until yellow and add milk. Beat the mixture again then continue to beat while adding slightly cooled melted butter. Add the flour mixture and beat smooth. Add vanilla. If the mixture is too thin add a little more four. Let stand for about one hour before baking. 

Be sure fry pan is clean so crepes will not stick. Heat pan and put a little salt on the pan. Let salt get hot and rub pan well until clean. Grease the pan well with the vegetable or olive oil and return to the heat. ut a little batter (about 1 oz.) on the skillet and swirl the pan to create a large thin pancake. (The palachinke is a little thicker than a crepe.) When lightly brown on one flip and brown the other side. Remove from pan to a dinner plate to cool. Mix ingredients for filling. Spread a small amount of the cheese filling over the palanchinke and roll. Arrange side by side in a baking pan. Brush with sour cream mixture and bake at 325^o for about 15 minutes. Place two crepes on a plate and garnish with cinnamon.

Note: Palachinke may also be served with a jelly or jam filling. If served with jam or jelly do not bake in the oven. Simply spread the filling on the palachinke as soon as it is baked and serve immediately. 

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