Best Pancake or Crepe

Ingredients

2 beaten eggs
1/2 cup Roberts Small Curd Cottage Cheese
3/4 cup Roberts Sour Cream
1/2 cup flour
1/2 teaspoon baking soda
1/2 teaspoon vanilla or almond flavoring

Toppings:
Roberts Sweet Cream Salted or Unsalted Butter
1/2 pint Roberts Whipping Cream
fresh or frozen blueberries
1 cup powdered sugar

Preparation

Beat eggs and add cottage cheese, sour cream and flavorings. Add dry ingredients together and mix eggs, cheese and cream mixture alternately with the dry. Let stand 10 minutes. This is a thin batter and can be used as pancakes or crepes. Use 1/8 to 1/4 cup of batter (depending on the size of the desired finished product), pour onto a hot griddle and wait for edges of pancakes/crepes to bubble. Turn once. Serve immediately with butter and toppings or cool on a raised rack to reheat later. Pancakes/crepes can also be sprinkled with powdered sugar and rolled up immediately and served. Topping: Whip cream and add well drained blueberries or any favorite fruit. Another choice, provide the topping in a small side container, and kids of all ages will love to dip the rolled pancakes/crepes into the topping.

Recipe Contributed By: Beverly S. - Creighton, NE