1 1/2 c. sifted flour
1/4 tsp. salt
2 tbsp. sugar
3 lg. eggs
1 1/2 c. milk
2 tbsp. butter, melted
Extra butter
Cheese filling (recipe to follow)

On waxed paper, sift together the flour, salt and sugar. In a medium mixing bowl, beat the eggs until the yolks and whites are combined. Add milk and mix well. Gradually beat in the flour mixture, keeping as smooth as possible. If there are any small lumps, pour through a fine mesh strainer and force the lumpy parts through with a wooden spoon. Add the 2 tablespoons melted butter and beat to blend.

Melt a tablespoon or so of melted butter in a cup. Use some of this butter to brush over the entire inside surface of an 8" non stick skillet (one with a rounded bottom). Place skillet over moderate heat.

With a small ladle, stir the batter, then dip up 3 tablespoons of it and pour into the skillet; as you do so, tilt the skillet and spread the batter over the bottom of the pan as you rotate it. Cook for a minute or 2, so that the bottom is lightly browned and the top is dry. Turn pancake out onto a clean surface. Continue to use the batter in the same way to make the rest of the pancakes. There should be 14 to 16 pancakes.

Fill each pancake by placing some of the cheese filling off the center of each. Fold short part of pancake over filling; fold two sides in toward the center. Turn over twice to close completely. When ready to serve, fry the stuffed pancakes in a generous amount of butter, so that they are browned and very crispy on both sides. Serve with strawberry preserves and sour cream.

FILLING:

1 egg, beaten until thick and ivory colored
2 1/2 c. creamed style cottage cheese (sm. curd)
1/4 c. sour cream
1 1/2 tbsp. sugar
1/8 tsp. salt
1 tsp. vanilla

Thoroughly stir together all of the ingredients. Cover and refrigerate for about 6 hours or overnight. Keep refrigerated until pancakes are ready to be filled.

If cottage cheese is extremely fluid, drain off a little of the liquid before using.