"The ingredients are easy to
find and the directions make preparation simple."

--Tribune Newspapers

Crepes Suzette (Palacsinta)

Ruth Gluck

Preparation time: 30 minutes

2 eggs 2 tablespoons sugar ¼ teaspoon salt 1-1/2 cups flour 1 pint milk 1/3 cup melted butter 1 teaspoon vanilla shortening sour cream

Filling 1 pound pot cheese 1/3 cup sugar 2 egg yolks 1/4 cup flour 1 teaspoon grated lemon rind 1 teaspoon vanilla

Beat eggs, add sugar and salt. Beat well. Add flour and milk gradually. Beat until smooth. Add butter and vanilla. Batter should be thin enough to pour. If batter is too thick, add more milk. Heat very little shortening in a small frying pan. Pour on 1/4 cup batter, spread evenly, fry quickly. Turn and fry other side lightly.

To make filling, mix all ingredients in a bowl. Spread the crepes with the filling and roll. Place side by side in buttered baking dish. When ready to serve, brown on both sides.

Serve with sour cream on top.

Yield: 25 crepes.