The creamy taste of cottage cheese in an eggy crepe, mounded with strawberry jam, is one of the great treats in Jewish cuisine. Here is a shortcut version just right for RV cooking (but not suitable for Jews during the Feast of Unleavened Bread.) . If cottage cheese is too moist, drain it in a fine sieve, coffee filter or cheesecloth for 20 minutes. I use liquid egg substitute for the dip, which eliminates having to beat eggs.
1 1/2 cups cottage cheese
12 slices of sandwich bread
3 beaten eggs
1/4 cup cream or evaporated milk
Butter for frying
Jam or preserves
Mix cottage cheese and one egg. Spread on bread to make six sandwiches. Dip in egg-milk mixture and fry in butter until toasty on both sides. Pass the jam, fruit syrup or preserves. Serves 6.
See Janet Groene's easy campground potluck recipe of the week at http://www.campandrvcook.blogspot.com