4 eggs, well beaten
1 c. milk
1 c. flour
1 tsp. salt

Combine eggs and milk. Gradually stir in the flour and the salt to make a smooth batter.

Heat a heavy 6 inch skillet and grease lightly. Pour only enough batter to make a very thin pancake, tipping the pan from side to side until the batter covers the bottom of the pan. Bake on 1 side until the batter is firm enough to turn. Flip over just long enough to take care of any rawness. Toss on kitchen towel covered with wax paper. Repeat until all the batter is gone.

Place a rounded tablespoon of cheese in the center of each pancake. Fold over both sides and roll into envelope shape. Just before serving, fry on both sides or bake until golden brown. Serve hot with cinnamon and sugar or sour cream.

CHEESE FILLING:

1 1/2 lbs. dry cottage cheese
Salt to taste (I add a tbsp. of sugar)
2 egg yolks, beaten (I use 1 whole egg)
1 tbsp. sugar

Press cheese through a colander (or mix with electric hand beater). Add remaining ingredients. NOTICE: I add milk to batter if it becomes thick during the process of frying the pancake.