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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


Donna G