Perogies
Crepes
- 1 egg white
- 2 eggs
- 2 cup flour
- ½ cup milk
- 1 ¾ cup water
- 1 tea sugar pinch of salt
Filling
- 24 oz cottage cheese
- 1 egg yolk
- 1 sm onion grated salt and pepper to taste
- ⅓ tea garlic powder
Instructions
Fry crapes one at a time in sm. crape pan set aside.
Make filling by combining all ingredients together.
Place a few spoons full into the center of each crepe and roll to create perogies.
Place seem side down in greased 9 X 13 pan.
Pat with pats of butter pour ½ cup milk over crepes, place ringed onions on top and cover with foil.
Serve with sour cream