2 Eggs
1/2 c Milk
3 tb Water
1/2 c White flour
1/4 ts Salt
FILLING:
2 c Cottage cheese
2 Egg yolks
2 tb Heavy cream
Salt
Fresh dill; chopped
Beat the eggs until light. Add the milk and water, stir to mix and
then the dry ingredients and beat until the mixture forms a smooth
batter. Heat a small frying pan, over medium heat. Butter it
lightly and then pour in about 3 or 4 tablespoons of the batter,
enough to coat the bottom of the pan in a thin layer. Cook the
pancake, until the bottom is a light brown and the top firm to the
touch. Remove from the pan, transfer to a warm plate and continue
until all the batter is used, buttering the pan lightly before
each use.
Press the cheese through a sieve to make a smooth paste. Add the
rest of the ingredients and mix well. Spread a few spoonfuls of
the cheese filling on each pancake and roll them up. Place the
rolls in a buttered baking dish seam side down, dot with butter,
cover tightly and bake in a 350 F oven until heated through.
