Batter: Beat eggs oil and milk. Add flour and salt till you have smooth. Refrigerate coveread till read to use. Cheese Filling: In a medium bowl, mix cheese till smooth. Slowly heat a skillet with cooking spray, Batter should be like a heavy cream. IF too thick, loosen with more milk or water. Pour batter into pan and pour off excess; brown slightly.Stack on papper towel. Fill and fold like an envelope. May be frozen. Bake or fry when ready. Serve with sour cream and apple sauce. Posted to JEWISH-FOOD digest V97 #300 by BNLImp@aol.com on Nov 18, 1997
Find any recipe, add your own, make grocery lists easily from recipes. Enter any 3 ingredients and BigOven will tell you what you can make. It's free! (4.5/5 stars)