PANCAKES:

3 eggs
1 1/2 c. milk
1 c. sifted flour
1/4 tsp. salt
2 tsp. sugar
1 tsp. melted butter

Beat eggs and add milk. In a separate bowl put in flour, salt and sugar. Add milk and eggs to dry ingredients and beat until smooth. Add melted butter and let stand for 30 minutes. Heat a 7 inch skillet (teflon omelette pan is perfect) and lightly butter.

Pour enough batter into pan to thinly coat the bottom. Tilt pan to spread evenly. Cook pancakes until underside is browned. Turn out brown side up on paper towel.

FILLING:

2 c. cottage cheese, drained
2 egg yolks
2 tbsp. sugar
1/4 tsp. vanilla extract
1/4 tsp. nutmeg
1/2 tsp. salt