Crepe /Palacsinta

• 6 Eggs
• 2 cups Milk
• 2 cups Flour
• 1/2 cup Sugar
• 2 tsp Vanilla Extract
• 1/4 tsp Salt
• 1/2 cup of Vegetable oil
• Filling
• 24 oz Cottage Cheese Small Curd
• 8 oz Cream Cheese
• 1 cup Powdered Sugar
• 2 tsp Vanilla Extract
• 1 zest of a lemon
• 1/4 lb Raisins

1. In a large bowl beat the eggs vigorously then add milk, flour, sugar, vanilla extract and salt. Mix all ingredients with wire whisk, refrigerate batter for about one hour,
2. Filling.
3. In a bowl put all ingredients except the raisins and mix well with a wooden spoon or you can use a food processor. When ingredients are blended well then fold in the raisins. If raisins are to dry use a little Grand Marnier to moisten it.
4. To make the Crepes.
5. Use a 7 inch none stick pan moderately high heat . Heat your pan then brush it with the oil, drain the oil back to your container, use a two oz ladle about 3/4 full of batter. Make sure your pan is hot before you pour the batter in it , cover the bottom of the pan, when the batter is done on one side flip over, use a heat resistant spatula to turn it about 1 1/2 minute each side Put it on a large platter. When they all done put about 1 1/2 oz of filling on the crepes and rolled .
6. Served with fresh or frozen fruit on top.

eggs, milk, flour, sugar, vanilla, salt, vegetable oil, filling, curd, cream cheese, powdered sugar, vanilla, lemon, raisins

Taken from www.epicurious.com/recipes/member/views/crepe-palacsinta-50176718 (may not work)