Servings: 12
Batter:
1 cup milk
1 cup flour
1/2 teaspoon salt
Filling:
1 tablespoon melted butter
4 eggs
Filling
2 egg yolks
1 1/2 pounds farmer cheese
1 inch strip lemon peel
1 tablespoon melted butter
1/2 teaspoon salt
2 tablespoons sugar
1/4 teaspoon cinnamon
Batter:
Place all ingredients in a blender, process just until smooth, about 5 seconds.
Heat a 6 inch cast iron or non-stick omelet pan.
Spray with Pam and pour in batter, 2 tablespoons at a time, tilting pan to spread batter.
Cook one side to set, briefly flip to other side and turn out onto a plate. Repeat to use all batter.
Filling:
Place all ingredients in food processor.
Blend until smooth.
Place 1 tablespoon filling in center of each pancake. Fold edges in, then roll up.
To serve, brown in butter on both sides, or bake in a single layer in a buttered baking dish 15 minutes at 350. Serve with cold sour cream and fruit sauces if desired.
Yield: 24