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.

Related recipes