BATTER:

4 eggs, well beaten
1 tsp. salt
1 c. flour
1 c. milk

FILLING:

2 lb. cottage cheese
2 tbsp. sugar
1/2 tsp. vanilla
2 egg yolks, beaten

Mix beaten eggs, milk and salt together. Stir in flour until smooth. Heat crepe pan, grease with vegetable fat. Pour only enough batter to make a very thin pancake, tipping pan from side to side to cover bottom. Fry on one side only until it blisters; toss on board, fried side up. When a number have been fried in this manner, place rounded tablespoon of cheese mixture in center of pancake, fold over from both sides, then into envelope shape. Proceed in this manner until all of the batter has been used.

Just before serving, fry on both sides or bake until golden brown. Serve hot with sour cream and applesauce.

Filling: Place filling ingredients into food processor (or electric mixer) and blend until smooth.