Wookiee Hut Cuisine presents:
Lemon Cottage Cheese Filled Crêpes
by Rosie

On the fateful night Hohass "Runt" Ekwesh executed a formal dance party for the morale of the squadron, he planned a rich, luscious supper to accompany it. One of his many minds was gifted with the ability to create desserts -- though he got this recipe from a distant space traveler who warned him that this was very rich and was not to be imbibed frequently nor frivolously. Losing friends to death is never a frivolous event, Runt reasoned, and so he offered a huge platter of these to his squadronmates. They stood up and cheered after the final forkful was consumed, and Runt was crowned "Morale Officer, for all time."

1 egg
7-1/2 to 8 tablespoons flour
1-1/4 cups milk
water as needed for correct consistency
pinch salt
1 tablespoon sugar
oil to cook crêpes in

Creamed Cottage Cheese Filling
1/2 lb. cottage cheese mashed through a sieve
4 oz. cream cheese
1 egg separated, egg white beaten stiff
2 tablespoons sour cream
2-1/2 tablespoons sugar
zest of 1 lemon
juice of 1 lemon
1/2 cup golden raisins
1 tablespoon instant Cream of Wheat, if needed

Mix all of the ingredients for the crêpes in a deep bowl to get a smooth crêpe batter. In a small frying pan heat a small amount of oil (3/4 teaspoon) over medium heat till the oil is hot, but not smoking. Ladle batter into the pan and swirl around to cover the bottom evenly. Cook until the edges just start to dry. Loosen the crêpe with a spatula and flip to cook the other side, being careful not to tear or burn. The heat may need to be adjusted during the process. Remove to a plate and repeat the process. There should be enough batter to make 12 crêpes. Set aside, covered, so they donít dry out.

In a medium bowl, press the 1/2 lb of cottage cheese through a sieve to break down the clumps. Don't forget to scrape off the bottom of the sieve when youíre finished. Add the other ingredients and mix thoroughly. If the resulting mixture appears to be too runny, add 1 tablespoon of instant Cream of Wheat to absorb some of the excess moisture.

Place 1 to 2 tablespoons of the creamed cheese mixture into each crêpe and roll it up. Place the rolled crêpes into a vegetable oil-sprayed 7" x 11" (17.5cm x 27.5 cm) glass pan. Spread the remaining filling over the tops of the rolled crêpes and bake at 350 degrees for no longer than 15 minutes, until they are just beginning to turn golden. Serve warm.

This recipe is supposed to serve six. Warning: One person could easily eat the whole pan!

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