BAKED CHEESE CREPES
3 EGGS
SUGAR
1/2 TSP. SALT
1 C. MILK
1 1/4 C. FLOUR
BUTTER
1 LB. RICED COTTAGE CHEESE
LEMON ZEST FROM 1 LEMON
1/4 TSP. LEMON JUICE
1 PT. SOUR CREAM
2 EGG YOLKS
1/2 TSP. VANILLA EXTRACT
BEAT EGGS; ADD 2 TBSP. SUGAR AND THE 1/2 TSP SALT. STIR IN MILK AND FLOUR ALTERNATELY UNTIL SMOOTH. MELT 1/2 TSP. BUTTER IN AN
8 INCH FRYING PAN. POUR IN 1/4 C. BATTER. TILT PAN UNTIL BATTER COVERS THE BOTTOM OF PAN. COOK UNTIL CREPE IS LIGHT BROWN AND DRY, TURN CREPE AND COOK UNTIL DONE. REPEAT UNTIL ALL BATTER IS USED UP, ADDING BUTTER TO PAN AS NEEDED. STACK CREPES ON PLATE.
MIX COTTAGE CHEESE, 1/2 C. SUGAR, AND LEMON & ZEST. SPREAD 1 TBSP. THIS MIXTURE ONTO EACH CREPE. ROLL UP AS FOR JELLY ROLL; PLACE EACH CREPE ROLL INTO A 9 X 12 INCH BAKING DISH. MIX SOUR CREAM, EGG YOLKS, VANILLA, AND 1/4 C. SUGAR TOGETHER, POUR THIS MIXTURE OVER THE CREPES. BAKE IN A 350 DEGREE OVEN FOR 45 MINUTES. SERVE HOT. YOU MAY SERVE WITH A WARM RED RASPBERRY SAUCE IF DESIRED, THIS IS OPTIONAL BUT A VERY TASTY & PRETTY OPTION!
YIELD: 6 SERVINGS.
THIS IS A CHRISTMAS BREAKFAST TRADITION IN OUR HOME