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Categories:Viewed: 47 - Published at: 9 years ago
Ingredients
- 6 eggs
- 1 quart milk
- 3 cups sugar
- 96 ounces cottage cheese
- 8 ounces Philadelphia Cream Cheese
- 8 egg yolks
- 16 ounces sour cream
- 4 egg whites
- 2 3/4 cups flour
Method
- First you will make the filling.
- Mix 2 48 oz. (large) small curd cottage cheese, 1 cup sugar, 1 8 oz. Philadelphia Cream Cheese, and 8 egg yolks together to make the filling.
- Next you will make the batter.
- Beat 5 eggs until frothy.
- Add in 1 quart milk (slowly).
- Pour in 1 cup sugar.
- Add 2 3/4 cups flour.
- Grease 9-inch frying pan with butter.
- Pour 1/2 cup batter into heated 9-inch frying pan and make a thin pancake (Crepe). This will cook quickly.
- Next you will construct the crepes and fill them.
- Fill crepes with the filling carefully. You don't want too little filling and you don't want too much. I suggest anywhere from 1/2 to 3/4 cups filling.
- Roll the crepe carefully so as not to spill any filling.
- Place crepes in glass pan for cooking.
- Now add topping.
- Combine 16 oz. sour cream, 1 cup sugar, 4 egg whites, and 1 egg.
- Mix and pour over rolled crepes.
- Finally you will cook and chill.
- Cook for 1 hour at 350°F.
- Once done, chill for about 1 hour or until cold. If it happens to be winter, it works well to wrap the pan in foil and put on a table.