Press the cheese through a strainer; stir in salt to taste, and add the egg yolks, melted butter and sugar.

To make the pancakes, first add the milk to the eggs; gradually stir in the flour, add the salt and mix until smooth. Heat a heavy 6-inch skillet; butter it lightly. Pour in only enough batter to make a very thin pancake, tipping the pan from side to side until the batter covers the bottom of the pan. Bake the pancake on one side until it blisters; toss it onto a board fried side up. Proceed in this manner until all the batter has been used.

Place a rounded Tablespoon of cheese filling in the center of each pancake. Fold over both sides and roll into an envelope shape. Fry the envelope on both sides or bake them until golden brown. Serve hot with sugar or with sour cream and jam.

Serves 4 to 6.








A sample recipe from the 1980 book "The Good Cook Techniques & Recipes: Eggs & Cheese."

Mr Breakfast would like to thank Mr Breakfast for this recipe.

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