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.
