Palascinta - cooking recipe

Ingredients

5 eggs (3 for the pancakes - 2 for the filling)
1 tablespoon sugar, and a generous
1/3 cup sugar (1 tablespoon for pancakes - 1/3 cup for filling)
8 tablespoons butter, for frying pancakes (1 stick)
1 cup flour
1 teaspoon vanilla (1/2 for pancakes - 1/2 for filling)
1/2 teaspoon salt
1 lb small curd cottage cheese
1/2 cup milk
1/2 cup water

Preparation

Pancakes:
Beat 3 eggs lightly.
Add salt, 1 tablespoon sugar, 1/2 teaspoon vanilla, 1 tablespoon milk, and flour.
Mix until it forms a smooth batter.
Add the balance of the milk and water, gradually, mixing well.
Melt a small amount of butter in a 10 inch frying pan over medium low heat. Pour a little less then 1/2 cup batter into pan then swirl to cover bottom in a thin layer.
Lightly brown pancake on one side then flip to brown the other . Remove and set aside. Continue this process until you have used up all the batter adding more butter as needed. I usually stack the pancakes on a plate.
Filling:
Separate the yolks and whites of 2 eggs. Slightly beat the whites.
Combine the egg yolks with the cottage cheese, generous 1/3 cup sugar, 1/2 teaspoon vanilla.
Add slightly beaten egg whites.
To fill:
Place about 2 tablespoons of filling in a pancake.(It will be very runny but will firm up and expand when baked). Fold the bottom in, then the sides so that the filling is contained. Then roll toward the unfolded end into a packet like a small burrito. Place seam side down in a greased oven proof rectangular dish. You can put all the palascinta in one layer or you can make several layers, depending on how large your dish is. Repeat until all pancakes are filled then cover and bake at 350 degrees for 30 - 45 minutes.