4 eggs, beaten
2 c. milk
2 c. flour, sifted
1 tsp. sugar
2 tsp. salt
Butter

Mix flour, salt and sugar. Combine well beaten eggs and milk. Add gradually to flour mixture beating to a thin, smooth batter. Spoon 3 tablespoons of batter on hot buttered or greased skillet. Will be very thin. Brown lightly on both sides. Continue this until batter is used. Stack on warm plate. Spread with cottage cheese filling. Roll up. Place in buttered baking dish. Sprinkle with powdered sugar. Heat thoroughly in slow oven. Serve topped with sour cream and strawberry preserves. Makes about 24 pancakes.

CHEESE FILLING:

1 lb. dry cottage cheese
1 egg, well beaten
1/4 to 1/2 c. sugar
A few drops of vanilla

Mix all ingredients well, adding sugar to taste.