PANCAKE BATTER:

2 c. flour
1 tbsp. sugar
1/4 tsp. salt
1 tbsp. oil
2 eggs, beaten
2 c. milk

COTTAGE CHEESE FILLING:

10 oz. dry cottage cheese
1/4 c. sugar
1/4 c. raisins
1/2 tsp. grated orange peel
2 egg yolks
1/4 tsp. salt
1/2 tsp. vanilla

For batter. Mix all ingredients together until smooth. Batter will be thin. If batter thickens, add water or milk. Heat 8 inch skillet until hot. Lightly butter or oil skillet. Then add 4 tablespoons of batter, enough to thinly cover bottom evenly. Fry pancake until lightly browned on both sides. While another pancake is frying, spread baked pancake with cottage cheese filling.

For filling. Beat yolks, sugar and salt. Gradually add cottage cheese, then other ingredients. Sprinkle rolled pancakes with powdered sugar. Keep warm in oven or you can put them in a greased 9 x 13 inch pan and bake 20-25 minutes.

You can also spread apricot or any other flavor jam on pancakes and roll and keep warm. Sprinkle with powdered sugar.