Ingredients:
3 eggs
1 1/4 cups milk
3/4 cup flour
1 tablespoon sugar
1 pinch salt
1/2 teaspoon almond extract or 1/2 teaspoon vanilla extract or 1/2 teaspoon lemon extract, etc,if desired
1 cup strawberries or 1 cup peaches or 1 cup raspberries, etc (optional)
sugar
1 cup ricotta cheese or 1 cup cottage cheese
1/2 cup flavored yogurt (optional)
1 eggs, beaten
nuts, if desired
whipped cream, canned or home made
Directions:
Beat the 3 eggs until very thick and lemon colored.
Turn mixer down and add milk, flour and sugar, salt and flavoring.
Heat 10″ frying pan on med/high, spray with cooking oil, or lightly coat pan with butter.
Pour about 1/3 cup of above batter on skillet, lift& rotate skillet so batter covers bottom with a thin layer.
Cook about 2 minutes until pancake is set, flip over and cook other side for about 2 more minutes; place on plate.
Continue until all thin pancakes are cooked, greasing pan each time.
At this time, can be served with butter/jam or syrup.
But now’s the time to get creative!
In a small sauce pan, mix about 1 cup of fresh fruit (strawberries, oranges, peaches, cherries, etc) with enough sugar to sweeten to taste.
Add 1 egg, beat in and add extra desired flavoring.
Then add 1 cup cottage or ricotta cheese; heat through, but don’t boil.
(I sometimes also add fruit yogurt to this mixture.).
Place one pancake on plate, on lower 1/3 of pancake, place 1/4 cup fruit mixture; lightly roll up and place in buttered 9×11″ pan.
Continue until all pancakes are used; pack rolled pancakes closely together.
Should have about 12 roll-ups.
Top with nuts if desired.
Cover with aluminum foil, place in 350 oven for about 30 minutes or until hot and bubbly.
Serve in the baking pan with whipped cream available at table for individual tastes.
This recipe isn’t exact- I am a”some” cook– some of this and some of that.
Servings: 6
Time preparation: 30 min.
Time total: 60 min.