Serbian Sweet Cheese Palacinke Recipe

Our father would eat platters of palacinke.Funny story Jack Ohler of Colonial Coffee was holding an appreciation night at the Top Hat for the Soup Kitchen a fundraiser he and Peter Schmidt created. He requested palacinke as he is Hungarian where they are called palacentas. I made over 200. Now here is the kicker, Jack, Peter and our father scarfed down almost all the palacinke themselves. I watched in disbelief. What was even more entertaining was our father was enjoying them at Jack's expense. Honestly, the owner eats the food he charges a customer. Only a Drakich would do that. 

Serbian Sweet Cheese Palacinke Recipe

Ingredients
Palacinke Batter:
1 cup all-purpose flour
1 large beaten egg
1/2 teaspoon salt
1 teaspoon sugar
1 cup whole milk
.
Sweet Cheese Filling:
1 pound dry cottage cheese - sieved
4 tablespoon butter softened
¾ cup of sugar
½ cup sour cream
1 tablespoons flour
1/4 cup raisins soaked in warm water for 15 minutes and drained – optional
½ tsp lemon zest
2 teaspoon vanilla extract
3 large slightly beaten eggs
.
Topping:
8 ounces sour cream
1 large beaten egg yolk
2 tablespoons sugar
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes

Preparation
In a medium bowl, combine all the sweet cheese filling ingredients. Let it rest, covered and refrigerated, for 1 1/2 hours while you make the palacinke.
In a blender or food processor, combine the batter ingredients until smooth. Transfer to a pitcher, cover with plastic wrap and let rest for 30 minutes so the liquid can be absorbed by the flour.
Using a 2-ounce ladle, portion out batter into a nonstick skillet that has been coated with equal parts butter and oil. Rotate pan and swirl batter until it covers the entire bottom of the pan. Cook until lightly brown or spotted brown on the underside. Turn and cook the second side until light brown.
Remove to waxed paper or parchment paper and repeat with remaining batter, separating palacinke with waxed paper or parchment. At this point, placing can be used immediately or wrapped and frozen up to 1 month.
Place 2 heaping tablespoons filling on one edge of each palacinke and roll away from yourself.
Heat oven to 350 degrees. Place filled palacinke on a buttered or parchment-lined baking sheet. Combine all topping ingredients, mixing well, and spread on top of filled palacinke. Bake 20 minutes.
Yield: 12 Palacinke