Cake Nalesniki with Cream Filling

Directions

In top of double boiler combine eggs, sour cream, 2 tablespoons sugar, 1 tablespoon flour, vanilla, and lemon peel.

Place over boiling water.

(Upper pan should not touch water.)

Cook, stirring constantly, until thickened.

Remove from over water.

Cover surface of pudding with waxed paper; cool to room temperature.

Beat egg yolks with remaining 1 tablespoon sugar until thick and lemon-clored.

Add flour and milk alternately, beating well after each addition.

Fold in egg whites.

Drop by tablespoonfuls onto hot, greased griddle, spreading to a 3-inch circle.

Cook 1 minute on each side.

Place cooked pancakes on paper toweling until all are cooked.

Spoon about 1 teaspoon filling on each pancake, roll up, and place in 10×6×2-inch baking dish .

Cover; bake at 350℉ (180℃) F until warmed, about 15 minutes.

Sprinkle with powdered sugar.