Cheese Perogis

By Emily421

Ingredients

• Crepes:
• (makes approx. 24)
• 3 cups flour
• 3/4 tsp salt
• 3 eggs
• 3 cups milk (+/-)
• 1 1/2 Tbls sugar
• Filling:
• (fills approx. 24)
• 3 lbs farmers pressed cheese
• 3 eggs
• 3/4 tsp salt

Preparation

Step 1

Mix pancake/crepe ingredients with a hand mixer on low speed. Heat a small crepe pan, lightly oiled, on medium heat.

Pour mixture into the pan to make a thin layer till firm on the underside (swirl until it covers the bottom of the pan-tipping the pan), flip the pancake and cook until firm on the other side. Remove from pan. (Note: Add more milk if batter is too thick) After remove from pan oil paper towel and re oil pan between pancakes. Continue until batter is gone.

Filling:
Mix all ingredients together.
Spoon a strip of cheese down the middle of each crepe then fold up each side so they overlap slightly in the middle.

Heat approx. 1/8 inch of oil in large frying pan on med-high. Add perogis to pan and reduce heat slightly. Fry on each side until lightly browned and cheese is heated through. Drain on paper towel.

Serve hot. Serve with horseradish if desired.