Batter:

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

Make the batter by adding the liquid to salt and eggs, stirring in the flour gradually until smooth. Heat heavy 6-inch skillet, greased slightly. Pour only enough batter to make a very thin pancake, tipping pan from side to side until batter covers bottom of pan. When you have several made, put a rounded tablespoonful of filling (see below) 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.

Filling:

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

Two tablespoons coconut, grated, can be added if desired.

Press cheese through colander. Salt to taste. Add rest of ingredients.