3 eggs, beat well
1 c. flour
1 1/2 c. milk
2 heaping tbsp. butter, melted
Dash of salt

CHEESE FILLING:

2 pkgs. Hoop cheese
Dash of salt
2 eggs, well beaten
1 tsp. vanilla
Sugar and cinnamon to taste

Mix butter (melted) and eggs in one bowl. Add milk. In another bowl, combine flour and salt. Add to egg mixture gradually; beat well until no longer lumpy (mixture has a very thin consistency). Brush butter lightly in pan. Pour in 1 tablespoon batter, gently rotate to cover bottom of pan. Cook until edges brown lightly. Dump on wax paper.

Filling: Mix cheese until it is a bulky paste. Add rest of ingredients, salt, vanilla, sugar, and cinnamon. Put 1 heaping tablespoon of mixture in crepe. Fold like an egg roll; dip in beaten eggs. Fry in butter until lightly brown.