Ingredients

• 2 cups of flour
• 3 cups of milk
• 5 eggs
• 1/2 cup sugar
• 1 teaspoon salt
• 1 teaspoon vanilla
• 2 lbs. 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.

Tips/Techniques

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.

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