Austrian Stuffed Pancakes - cooking recipe

Ingredients

6 egg whites
6 egg yolks
1/4 tsp. salt
1/2 tsp. sugar
1 c. thin cream
2/3 plus c. flour

Preparation

Beat egg whites until stiff.
Beat egg yolks with sugar until creamy.
Blend flour and salt with cream.
Add to egg yolks.
Fold in egg whites.
Bake pancakes 4 to 5 inches in diameter. Immediately spread filling on and roll with asparagus or other vegetables.
Top with grated cheese and put in oven until cheese melts.
Serve.
Delicious!