1 1/4 c. flour
1/2 tsp. salt
1/4 c. sugar
2 c. milk
3 egg yolks
3 egg whites, beaten
1 tbsp. butter, melted
1 tsp. lemon juice

Beat egg whites until stiff; set aside. Beat rest of ingredients until smooth. Fold egg whites into batter. (Ready to fry.) Use medium size pan, grease with butter. Make to desired thickness. (I like mine thin.) Use 2 tablespoons to make a thin pancake.

FILLING:

2 (10 oz.) pkgs. frozen strawberries, thawed
1 (8 oz.) pkg. cream cheese, softened
1/4 c. sugar
1/2 tsp. vanilla
1 tbsp. cornstarch

Drain berries, reserving juice. Beat cream cheese, sugar, and vanilla until light and fluffy. Fold in berries. Chill. Roll each crepe with 1 or 2 tablespoons cream cheese mixture. Place side by side on warm platter. Mix strawberry liquid and cornstarch. Cook. Stir over medium heat until clear and slightly thickened. Pour over palacinke.