Filled Pancakes (Palacsinta)

Base recipe:
For Filling-Prepare and set aside
Cottage Cheese Filling (Turos Toltelek)

Place into a large bowl and beat until thick and lemon colored
2 egg yolks
1/4 cup sugar
1/4 tsp salt

Add gradually to egg yolk mixture, blending after each addition
1 pound (about 2 cups firmly packed) dry cottage cheese

Mix in
1/4 cup raisins
1/2 tsp vanilla extract
1/2 tsp grated lemon peel

Batter
1 cup flour
1 1/2 tsp sugar
1/8 tsp salt

Mix Together
1 egg, slightly beaten
1 cup milk
1/2 tsp vanilla extract

Mix well in center of the dry ingredients and add milk mixture.
Beat mixture with rotary beater until smooth.

Heat the skillet until moderately hot. Test skillet; it is hot
enough when drops of water dance in small beads on surface. Lightly
butter skillet. Remove skillet from heat; pour in 2 to 21/2 tbs batter.
or just enough to cover bottom of skillet. Immediately tilt
skillet back and forth to spread batter thinly and evenly. (batter
should be very thin at all times so that it will spread easily. Stir
in a small amount of additional milk from time to time because batter
thickens on standing.)

Fry pancake over medium heat until lightly browned on bottom.
Loosen edges with spatula. Turn pancake and brown second side;
invert onto a warm plate. Repeat with remainder of batter, buttering
skillet lightly for each pancake.

While one pancake is frying, spread baked pancake with tbs
filling;roll.

Transfer to warm platter and keep pancakes warm, sprinkle with
Confectioners' sugar

Pancakes 'Baked with Sour Cream (Palacsinta Tejfollel)

Follow basic recip; omit confectioners sugar. Place rolled and filled
pancakes one layer deep in buttered shallow baking dish about 13x9x2 in.
Spoon 2 cups think sour cream evenly over them. Bake uncovered at 350
degrees 25 to 30 min. or until thoroughly heated.