Add the milk and water to the flour gradually, beating vigorously. Add the
egg, salt, and oil and beat the batter until smooth. Leave to rest for 1-2
2. Heat a preferably nonstick frying pan--with a
bottom not wider than 8 inches--and grease very slightly with oil. Pour
about half the pan around until its entire surface is covered with batter.
The batter and the resulting pancake should be thin. As soon as the pancake
is slightly browned and detached, turn it over with a spatula and cook a
moment only on the other side.
3. Continue until all the batter is used and put the
pancakes in a pile.
4. For the filling, blend the curd and cream cheese
with the sugar, lemon zest, egg yolks, and vanilla, if you like, in a food
processor. Then stir in the raisins, if using.
5. Take each pancake, 1 at a time, put 2 heaping
tablespoons of filling on the bottom half, fold the edge of the pancake over
the filling, tuck in the sides so that it is trapped, and roll up into a
slim roll. Place the rolls side by side in a greased oven dish.
6. Sprinkle with butter and bake in a preheated 375 F
oven for 20 minutes.
7. Serve hot, dusted with confectioners' sugar and
cinnamon, if you like, and pass the sour cream for people to help themselves
if they want to.
For an apple filling: Peel and core 2 lbs apples.
Steam in a pan with the lid on and only a drop of water. Then puree and
sweeten with sugar to taste, and add 1 teaspoon cinnamon and a few gratings
For a cherry filling: Pit 2 lbs cherries and steam
them in a pan with the lid on. Some mix this with 1/2 cup ground almonds and
2 or 3 drops of almond extract.
From The Book of Jewish Food,
by Claudia Roden. Copyright 1996 by Claudia Roden.