Recipe Ingredients:

Filling

• 1 lb Cottage Cheese (blend in food processor)
• 1 egg
• 1t vanilla
• 1/4 c sugar
• 1/3 c bread crumbs

-- Blend all of the about until smooth
-- Let stand while making crepes

Crepes

• 3 eggs
• 1/2 c water
• 2 T cornstarch (heaping)
• 1 T oil

Heat small Teflon pan; wipe with oil

Pour small amount of mixture to cover pan thinly

When cooked, turn onto plate to cool

Repeat until mixture is used

Put 2 Tbsp of filling onto one side of crepe

Fold crepe over each end of filling mixture

Then roll from the filled side to the end, creating a rectangle

Fry in oil on both sides until golden brown

Serve with sour cream and strawberries

Recipes are NOT in the Book.

A Mouse in the Rabbi's Study
by Nancy Larner

Illustrations by Pegi Ballenger. Images are copyrighted and used by permission