1 ¾ cups sour cream or whipping cream (not whipped)
1 egg
2 Tbs sugar
Steps
Step 1
BATTER: Mix eggs with salt. Gradually add flour, milk and mineral water. Mix until smooth. Let stand 30 minutes before cooking.
Heat a lightly oiled frying pan over medium high heat. Pour approximately 3 tablespoons of batter into the pan, swirling to coat the bottom of the pan evenly. Cook each side until the golden brown (about 2 minutes each side).
FILLING: In a bowl, mix eggs and sugar until foamy. Add cottage cheese, lemon rind and vanilla extract.
ASSEMBLE: Add 2 tablespoons of cheese mixture down the center to each crepe and roll up as you would an egg roll. Place them seam side down in an oiled 9 x 9 inch casserole dish. Continue doing that till the dish is full.
Mix cream with egg and sugar and pour over pancakes till they are all covered. Bake in 175 C (350 F) oven for about 25 minutes or until golden. Serve warm or cold.