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

FILLING:

1 1/2 lbs. cottage cheese
2 yolks, beaten
1 tbsp. butter
1 tbsp. sugar

Press cheese through colander, salt to taste, add rest of ingredients. Make the batter by adding the liquid to salt and eggs, stirring in the flour gradually until smooth. Heat heavy 6 inch spider, grease with vegetable fat (or butter). Pour only enough batter to make a very thin pancake, tipping pan from side to side to cover bottom. Bake 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 each pancake; fold over from both sides, then into envelope shape. Proceed in this manner until all the batter has been used; then just before serving, fry on both sides or bake until a golden brown. Serve hot with sugar and cinnamon or with sour cream and jam.