[Cz-L] Add recipe: Topfen oder Kaese Palatschinken

Topfen Palatschinken to serve 12
  (crepes filled with cheese)
Batter:

1 1/2 cups flour
2tbls sugar
Pinch salt
3 large eggs
1 1/2 cups milk
2tbls melted butter
2tbls Rum or Kirsch

Put flour, sugar and salt into a bowl,
Add eggs and mix well till you have a thick smooth paste.
Gradually add the milk, then the melted butter.
Place the bowl in the refrigerator and let the batter rest for 2 hours.
Just before making the Palastschinken add the Rum or Kirsch and stir
gently. The batter should be the consistency of heavy cream. If too thick
dilute with water.

Very lightly grease an 8" - 20cm diameter heavy frying pan and heat over
a medium flame. When hot pour a small quantity of the batter into the pan,
tilting the pan in all directions, so the batter covers the bottom of the
pan in a thin layer. As soon as the batter looks dry on top, flip the
Palatschinke on to the other side and cook for another minute or two,
or until very lightly flecked with golden-brown spots on the underside.
With a spatula, remove from pan.
Repeat until all the batter is used up.

Filling:

8oz. Cottage cheese
2 eggs
1/4 cup sugar
1/4 golden raisins
Grated rind of 1/2 lemon

Place cottage cheese in a wire strainer and leave over a bowl
for 1/2 an hour, or until most of the liquid has drained away.
Mix drained cheese with the eggs, sugar, raisins and grated lemon rind.
Put a heaping 1tbls of the filling on each Palatschinke and roll it up.
Arrange all the filled Palatschinken in one layer in a baking dish and bake
at 350 F - 175 C for 10 minutes.
Received on 2006-11-17 13:19:48