2 c. flour
4 eggs, separated
3 c. milk
Pinch of salt
1 heaping tbsp. sugar

Mix together flour, salt, sugar, egg yolks and 1/2 the milk; mix until smooth. Stir n rest of milk. Beat egg whites until stiff. Fold into batter. Stir often while baking each pancake. Make sure skillet is hot enough. Using shortening or unsalted butter. Tip the skillet so batter spreads evenly. Brown lightly on each side. Spread with desired filling and roll. Will make about 20 (8 inch) size.

Fill with favorite jam or Cottage Cheese Filling:

COTTAGE CHEESE FILLING:

2 c. dry sm. curd cottage cheese
1 egg yolk
1/4 c. sour cream
2 tbsp. sugar
1 tsp. dill

Mix all ingredients. Spread on each, roll up and reheat in moderate oven, 10-12 minutes. Add 1/2 cup golden raisins if desired.