3 c. flour
1/2 tsp. salt
3 eggs
1 tbsp. oil
3 1/2 - 4 c. milk
1 lb. dry cottage cheese
2 eggs
1/2 tsp. salt

FOR BATTER: Mix ingredients in order given. Beat well to make a fairly thin smooth batter. Lightly grease bottom and sides of hot frying pan. Pour 1/4 to 1/3 cup batter into pan. Rotate pan to spread batter evenly around bottom. Remove when both sides are baked and place flat on large plate.

Yield: 20 (8") pancakes.

FOR COTTAGE CHEESE FILLING: Mix ingredients well. Place some filling along one side of crepe. Roll up and place in shallow, lightly greased baking pan. Dot with butter and bake at 350°F for about 30 minutes. Serve with sour cream or cream gravy.

NOTE: Filled crepes may also be returned to lightly greased frying pan and bake on low heat for 10 to 15 minutes.

VARIATIONS: Crepes may be filled with jam, pie filling, or fruit sauce. These do not need to be baked and make a nice dessert.