Starch-Based Crepes with Sweet Cottage Cheese Filling

Whisk the eggs with the sugar.

Add the starch, rubbing it well with the sugar and eggs to ensure there are no lumps.

Pour in the milk and vegetable oil, then mix thoroughly.

Let the batter rest for 15 minutes.

Lightly grease the skillet with vegetable oil or a piece of lard for the first crepe only, then start frying by swirling the batter evenly across the pan.

Cook on one side only!

Mash the cottage cheese with the sugar and egg, mixing in poppy seeds or raisins if desired.

Place the cottage cheese filling onto the cooked crepes and roll them up into envelopes or simple tubes.

Layer the crepes in a Dutch oven or pot, spreading a mixture of sour cream and melted butter between each layer.