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Baked Palacinta
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This version of palacinta is more likely to show up around the holidays - or whenever mom and dad get a sweet tooth.

Crepe:

1 c. flour

2 tsp. sugar

1/2 tsp. salt

4 eggs

1 1/3 c. milk

2 tbsp. shortening

Sift flour, salt and sugar together. In separate bowl, beat eggs and add milk. Add to dry ingredients and beat until very smooth. Heat shortening in a skillet, roll around to coat bottom and pour out excess oil (saving it for the next crepe.) Pour 1/2 cup of the batter in the hot skillet and roll around so it coats the bottom of the skillet like a very thin pancake. Lightly brown on both sides. Remove. Continue until all the batter is done, adding shortening as needed.

Cottage cheese filling:

1 small curd cottage cheese

2 eggs

1/4 c. sugar

Mix all ingredients well. Put a heaping spoonful of mix on each crepe and spread around. Roll up each crepe like a jelly roll. Layer the filled crepes in a rectangular buttered baking dish. Spread remaining cottage cheese mixture over the top of the layered crepes.

Topping:

1 quart buttermilk

3 eggs

1/4 c. sugar

1 tsp. cinnamon

Mix all ingredients and pour over the crepes. Put in 350 degree oven and bake about 1 hour. Check when lightly brown and milk/egg mixture is set solid.