3 c. flour
1 1/2 c. milk
1 1/2 c. water
4 eggs
1 tsp. salt

Beat all ingredients in Mix Master until thoroughly blended; consistency of cream. Heat a little butter in a crepe pan or 6 inch skillet. Pour about 2 tablespoons of batter into it, tilting pan until bottom is coated. (Use just enough batter to make a very thin pancake or crepe.) Let bottom brown then carefully turn out onto paper or linen toweling; browned side up.

FILLING:

1 lb. farmer cheese
1 lb. pot cheese
2 eggs
Salt and pepper

Put filling into crepe and roll or form triangles. Fry in butter until outside is light brown. Serve with sour cream.