Stuffed Pancakes

Preparation info

  • Difficulty


Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

  • About


  • ½ lb. of cream cheese
  • ½ lb. of creamed butter
  • 1 whole egg, small pancakes, light frying batter, salt and pepper.


Work the cream cheese and the creamed butter to a smooth paste, add the egg and a seasoning of salt and pepper. Divide into lumps of about 2 ozs, place these in a small pancake, fold and give it a rectangular shape. Dip these pancakes in a light frying batter and fry in boiling fat.