PALACHINKE WITH CHEESE FILLING
Primary category: Desserts
watch videoFrom the cookbook: C is for Cheese 
Ingredients:
2 cups of flour
3 cups of milk
5 eggs
1/2 cup sugar
1 teaspoon salt
1 teaspoon vanilla
2 pounds ricotta
1/2 cup sugar
1 tablespoon vanilla
1/2 cup raisins
honey
Directions:
Cheese filling:
The night before, soak the raisins in water so they plump. Mix cheese, sugar and vanilla with
whisk. Then fold in raisins.
Palachinke:
Beat the eggs and sugar until frothy. Add salt and 1 1/2 cups of the milk. Add vanilla. Beat in
flour until sommth. Add the rest of the milk. This makes a thin batter that should be much
thinner than pancake batter. Heat a 9" non-stick pan and greas with butter or canola oil - just
enough to coat the bottom of the pan. Heat on medium high. When grease is hot, pour in about
1/4 cup of the batter and swirl pan until batter thinly covers the bottom. Allow it to heat until the
batter is dry to appearance and edges are turning brown. Use a spatula to flip the crepe over,
allowing it to cook for only 10 seconds on the second side. Flip the crepe onto a plate covered
with paper towel to absorb excess oil or butter. Repeat for each crepe.
Assembly:
Spread the filling over the inside of the crepe, then roll into a cylinder. Place crepe on a plate
and drizzle lightly with warm honey.
Note: To be more traditional, substitute bryndza (East European sheep's milk cheese) for the
ricotta. Bryndza is a dry pungent cheese like feta. Use 2 pounds and smash it wil 1/2 cup of
milk or cream or break it down with milk in a food processor until it is a fine grainy consistency.
ingredients(s): raisin, honey, flour, ricotta cheese,
