Palachinka

Ingredients:

For the crepes:

4 large eggs

2 tablespoons granulated sugar

3 cups milk, divided

2 cups all-purpose flour, divided

2 teaspoons vanilla extract

1 tablespoon vegetable oil, plus more for frying

Dash salt

For the filling:

2 pounds ricotta cheese

1 large egg

2 teaspoons vanilla extract

1 1/2 cups granulated sugar

1 teaspoon ground cinnamon

Dash salt

For the custard topping:

6 large eggs

Dash salt

1 1/4 cups granulated sugar

1 1/2 pints sour cream

2 teaspoons vanilla extract

Cooking Instructions:

To make the crepes: Beat together the eggs and sugar. Add 1 1/2 cups milk and 1 cup flour, beating until smooth. Add the remaining milk; beat again, then add the remaining flour, beating until smooth. Add the vanilla, 1 tablespoon oil and the salt. Mix thoroughly. Let the batter sit for 10 minutes to thicken. Heat a small frying pan (7-inch) and coat it with vegetable oil. Pour a thin layer of batter in the pan, tilt to cover the bottom and fry until golden. Turn the crepe over and fry a few seconds longer. Transfer to parchment paper or wax paper and let cool, then stack the crepes. Makes about 24 large crepes. Once the crepes are completely cooled, they can be stacked, wrapped in foil and refrigerated for as long as 5 days or frozen for as long as 2 months.

To make the filling: Combine all ingredients and beat until smooth. To make the custard topping: Beat together the eggs, salt and sugar. Beat for a long time for a thicker and fluffier custard. Add the sour cream and vanilla and beat until smooth.

To assemble: Heat the oven to 350 degrees. Lay out a crepe on a work surface. Spread about { 1/4} cup filling on each one (the amount depends on the size of the crepe). Turn in the sides of the crepe and roll up like a jellyroll so the filling will not leak. Coat a baking pan with vegetable cooking spray (the recipe contributor uses a 14- by 10-inch glass baking dish). Layer the crepes in the pan and pour the custard topping over. Bake for 45 minutes or until the top is solidified. Serve warm or chilled.

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