Pancakes with Cottage Cheese under Egg-Sour Cream Filling Recipe
Pancakes with cottage cheese, baked under egg-sour cream filling - indescribably delicious dish. Pancakes are extremely tender, just melt in your mouth. They can be served for Breakfast, and can also be served as a dessert.
Servings 8
Cook Time 60 minutes
Ingredients
Pancakes:
- 2 pieces Chicken egg
- 2 tablespoons Sugar
- 0,5 teaspoon Salt
- 250 ml Milk
- 1,5 glasses Flour wheat / Flour
- 250 ml Water hot
- 2 tablespoons Vegetable oil
Filling:
- 360 gram Cottage cheese
- 1 piece Chicken egg
- 2 tablespoons Sugar
- 20 gram Milk chocolate / Chocolate
Casting:
- 1 piece Egg white
- 3 pieces Chicken eggs
- 4 tablespoons Sugar
- 100 gram Sour cream
- 2 tablespoons Lemon juice
Instructions
- In a container, combine the eggs, sugar and salt, beat well with a whisk. Add milk and sunflower oil. Sifted flour. Mix thoroughly to avoid lumps. Then pour in the boiling water and mix. Let the dough stand for 10 minutes.
- Bake pancakes in a frying pan, if necessary, smearing it with sunflower oil. Ready-made pancakes, if desired, smear with melted butter. I got 10 pancakes.
- For the filling, mix the cottage cheese, egg yolk, sugar, and mix.
- Add the chocolate, grated on a grater. Stir.
- Grease each pancake with cottage cheese filling.
- Roll it up.
- Cover the baking dish with foil and grease with vegetable oil. Put the pancakes in it.
- For filling, combine eggs, protein and sugar.
- Beat with a mixer at high speed for 3-4 minutes, until white foam appears. Then add sour cream and lemon juice and beat again.
- Pour the egg-sour cream mixture over the pancakes.
- Cook in an oven preheated to 190 degrees for 20 minutes. Then remove the pancakes from the mold.
- And you can serve it to the table.
- A piece of the cut. Bon Appetit!