Pancakes with curd filling step by step recipe. Recipes: pancakes with cottage cheese, in the oven and chocolate

Pancakes are a universal dish that can be eaten either in their pure form, barely removed from the pan, or with fillings. It’s even tastier with fillings, because the dish turns out satisfying and you can add any flavor to it. Pancakes with cottage cheese are very popular.

Cottage cheese must be included in the diet of both adults and children. Rich in protein, it helps the body work and develop properly. A large amount of protein does not allow this product to be digested quickly, and therefore, after having breakfast with pancakes with cottage cheese, you will not feel hungry until lunch.

Are pancakes with cottage cheese a dessert or a main savory dish? It all depends on how exactly you prepare the cottage cheese.

Pancakes with cottage cheese - preparing food and utensils

What kind of cottage cheese should you buy? There is no clear answer to this question. Today, almost all dairies generously add powdered milk to their products. This does not affect the taste of the finished product, but it does deprive it of its usefulness. Homemade cottage cheese is not always prepared correctly, in compliance with all sanitary standards. However, having once bought cottage cheese at the market and convinced that it is delicious, many become “fans” exclusively of homemade “grandmother’s” cottage cheese.

What should the “correct” cottage cheese look like? First of all, it should be crumbly. If the mass is homogeneous and sticky, then this indicates that soy powder has been added to the composition, which makes the cottage cheese rich, but “unreal.”

There is no general rule regarding color. If cottage cheese is made from baked milk, it will have a yellowish tint. Full-fat cottage cheese has a creamy tint, while low-fat cottage cheese is almost white.

Recipes for pancakes with cottage cheese:

Recipe 1: Pancakes with cottage cheese

Delicious sweet dish! First, fry the pancakes, then, while they cool, prepare the curd filling. This recipe uses raisins for the filling, but you can also add chopped dried apricots, prunes or candied fruits.

Required ingredients:

For pancakes:

Milk 250 ml
Water for pancakes 250 ml
Flour 2 cups
Egg 2 pieces
Sugar
Sunflower oil (for dough and for greasing the pan)

For filling:

Cottage cheese 200 grams
Vanilla
Sugar
Sour cream 3 tablespoons

Cooking method:

First you need to fry the pancakes. Heat the milk and water, not too much, to a maximum of 40 degrees. Mix the egg with sugar and salt in a deep bowl. Do not add a lot of sugar, as the finished dish will turn out almost cloying, because sugar will also be contained in the filling. Add half the flour and milk to the egg mixture. After stirring, pour the water and remaining flour into the bowl. The dough should turn out without flour lumps. Add a couple of tablespoons of sunflower oil and you can start frying the pancakes.
Let's prepare the filling. Prepare the raisins. To do this, you need to fill it with hot water for 10 minutes, and then rinse it a couple of times with cold running water. Mix cottage cheese, raisins, sugar, vanilla and sour cream in a blender. The resulting filling should look like a thick cream.
Spread the cooled pancakes with the filling and wrap them in a roll.
Before serving, cool the pancakes with cottage cheese and sprinkle with powdered sugar.

Recipe 2: Pancakes with cottage cheese and herbs

Let's prepare unsweetened pancakes with cottage cheese. Their special feature will be in the recipe of the pancakes themselves, because we will fry the pancakes with kefir, and the composition of the filling will also be special. We will mix cottage cheese for pancakes with green onions and chopped dill.

Required ingredients:

For pancakes:

Kefir 1 glass
Mineral water for pancakes 1 glass
Egg 2 pieces
Flour 2 cups
Starch 2 tablespoons
Vinegar 1 tablespoon + baking soda half a teaspoon
Sunflower oil

For filling:

Cottage cheese 200 grams
Young green onion
Dill
Sour cream 3 tablespoons

Cooking method:

Let's prepare pancakes. Mix egg, kefir, starch, salt, sugar in a bowl with a mixer at medium speed. Add half the flour to the dough, stir.
Add the soda dissolved in vinegar, the remaining flour and water to the dough, mix so that there are no lumps of flour, and let the dough stand for about five minutes before frying. Fry the pancakes on both sides for 30-40 seconds.
Prepare the filling. To do this, finely chop the washed greens. Place cottage cheese, herbs, salt and sour cream in a blender bowl and mix.
Grease each pancake with cottage cheese and roll it up.

Recipe 3: Pancakes with cottage cheese “Pancake cake”

Pancakes with cottage cheese can be served in the form of a cake, surprising your family and friends. This delicacy will turn out to be very tender and tasty, however, it is better to eat it in the first half of the day due to the high calorie content of the dish.

Required ingredients:

For pancakes:

Wheat flour 2 cups
Egg 2 pieces
Milk 400 ml
Sugar
Vegetable oil

For the cream filling:

Cottage cheese 250 grams
Banana 1 piece
Sugar
Vanilla
Sour cream 100 grams

Cooking method:

Let's prepare the pancakes. In this case, they will act as “cake layers” for the cake, and therefore must be strong enough, not torn, but at the same time airy and soft.
Separate the egg whites from the yolks. Place the egg whites in the refrigerator for 5 minutes.
Heat the milk to 40 degrees. Divide it into two parts. Pour the first part into a deep bowl, add the yolks, salt, sugar and add the flour in a thin stream, stirring.
Beat the chilled whites in a blender, adding a little salt to them. Add the remaining milk and whipped egg whites into the dough. Stir, add vegetable oil and start making pancakes. Try to keep them round in shape.
Let's prepare the cream filling for the cake. To do this, mix cottage cheese, banana, sugar, vanilla and sour cream in a blender.
Cooled pancakes can be greased with curd cream, similar to how you grease cakes with cream.
Before serving, place the “cake” in the refrigerator for half an hour to soak.

Recipe 4: Pancakes with cottage cheese and salmon

This dish is worthy of restaurant menus! Very satisfying and piquant in its own way, because under the pancake shell there will be a delicious creamy filling with red fish. Such pancakes with cottage cheese can be served either as a separate dish or as part of a festive table.

Required ingredients:

For pancakes:

Purified water for pancakes 400 ml
Egg 2 pieces
Half a teaspoon soda + 1 tablespoon vinegar
Wheat flour 400 grams
Sunflower oil

For filling:

Cottage cheese 150 grams
Lightly salted red fish 150 grams
Dill
Sour cream 2 tablespoons

Cooking method:

Let's prepare pancakes. To do this, first of all, heat the water a little, literally up to 40 degrees.
Mix the dough. Beat the egg in a bowl, add half the water, salt, mix. Pour flour into the dough in a thin stream, stir quickly so that there are no flour lumps left. Add slaked soda and the second part of water to the dough, stir well again and let the dough sit for 5 minutes before frying the pancakes. Pour 2 tablespoons of oil into the dough and start frying the pancakes.
Let's prepare the filling. After separating the skin and bones, cut the fish into small cubes with a knife. Mix cottage cheese in a blender with chopped dill, sour cream and salt. Mix the curd cream and fish with a spoon.
Grease the cooled pancakes with cream and roll them up.

Recipe 5: Pancakes with corn cottage cheese

Pancakes with corn cottage cheese will turn out incredibly tasty. We will use half and half corn flour and half wheat flour in the pancake recipe. If you want to get thin pancakes, then use 1 egg to prepare the dough.

Required ingredients:

For pancakes:

Corn flour 1 cup
Wheat flour 1 cup
Milk 400 ml
Egg 2 pieces
Baking powder half a teaspoon
Sugar
Vegetable oil

For filling:

cottage cheese 200 grams
sour cream 2 tablespoons
vanilla
sugar
condensed milk

Cooking method:

Let's prepare pancakes. Warm the milk to room temperature.
Fill a glass of corn flour with half the milk and leave to swell for five minutes.
In a separate deep bowl, mix the egg, remaining milk, sugar, salt, add wheat flour in a thin stream. Add corn flour and baking powder to the dough, mix everything thoroughly and leave for an hour. Before frying the pancakes, pour a couple of tablespoons of vegetable oil into the dough.
Let's prepare the filling. Mix cottage cheese, sugar, vanilla and sour cream in a blender.
Spread the cooled pancakes with the filling and roll them up. Sprinkle finished pancakes with cottage cheese with condensed milk before serving.

Which cottage cheese to choose for the filling - fatty or not? If you fry pancakes using little eggs or using water, then buy cottage cheese with 10% fat content, but if the pancakes turn out to be filling, then it is better to take low-fat cottage cheese.

How to mix curd filling correctly? It is best to use a blender or mixer to obtain a delicate curd cream.

If you are making dessert pancakes with cottage cheese, then do not put a lot of sugar in the pancake dough so that the dish does not turn out too sweet.

A delicious hearty snack - pancakes with cottage cheese. The filling can be improved in various ways, for example by adding raisins or salted fish.

Ingredients: 40 g dark or light raisins, 320 g medium fat cottage cheese, 610 ml milk, salt, faceted glass of 1st grade flour, ½ teaspoon of soda, 2 large eggs, 2 tbsp. spoons of vegetable oil and half a pack of butter, sugar to taste.

Beat the eggs with a pinch of salt until foam appears.
Not cold milk is poured here and the flour, previously sifted a couple of times, is poured in.
Vegetable oil is added.
The dough is mixed, from which thin pancakes are fried.
While they are cooling, you need to knead the cottage cheese with sand. The amount of sugar is adjusted to taste. Pre-washed raisins and scalded with boiling water are added to the filling for cottage cheese pancakes.
All that remains is to wrap the tubes with the sweet filling, place them in a mold, thickly grease the top with butter and bake for 10-12 minutes in the oven. This will make the treat especially tender and juicy.

Instead of the oven, you can heat the finished dish in the microwave.

From kefir dough

Ingredients: a glass of plain flour, 210 g of medium-fat cottage cheese, a pinch of salt, half a liter of light kefir, sugar to taste, 2 tbsp. spoons of vegetable oil, egg, 3 tbsp. spoons of sour cream, ¼ teaspoon of baking soda.

Baking soda is quenched in a warm fermented milk product. Fine salt, an egg, a glass of flour, and vegetable oil are also added here. All ingredients are combined with a whisk. It is important to carefully break up any lumps that have formed. To get a sweetish dough, you need to add sand to it to taste.
If the mass turns out to be thick, you can add a little boiled water to it, achieving the desired consistency.
The frying pan is greased with a minimum amount of oil using a silicone brush. Thin, ruddy pancakes are baked on it.
The cottage cheese is kneaded with a masher with sour cream and sugar.
Pancakes are filled with the sweet mixture and wrapped tightly.

Cooking in the oven

Ingredients: 380 g of cottage cheese, 4 large eggs, half a liter of fresh milk, 6 tbsp. spoons of granulated sugar, a bag of vanilla sugar, 70 g of light raisins, 320-340 g of first grade flour, half a stick of butter, a pinch of salt, 1.5 tbsp. filtered water.

You need to start with pancakes. To prepare them, chicken eggs (2 pieces) are lightly beaten with a whisk with 1/3 of the total granulated sugar and salt. A minimal amount of foam should appear on the surface.
All liquid components are immediately poured in here, and soda is poured in.
Next, add the sifted flour. The mass is whipped with a whisk. It should become homogeneous.
Thin golden pancakes are baked.
For the filling, cottage cheese is mixed with the remaining eggs and sand. Vanilla sugar is also added to it. The products are whipped with an immersion blender.
The raisins are poured with boiling water for 8-9 minutes, after which they are dried on a paper towel. The dry fruit is mixed with the curd mixture.
The pancakes are stuffed with filling and rolled very tightly into envelopes.
Next, they are laid out on a baking sheet, very generously greased with softened butter on top and baked in the oven for about half an hour at 180 degrees.

The finished delicacy is served with sour cream and/or jam.

Yeast pancakes with sour milk

Ingredients: half a liter of sour milk, a faceted glass of first grade flour, 230 g of curd mass with raisins or dried apricots, 3 tbsp. spoons of vegetable oil, 2 large eggs, sugar and salt to taste.

In a large bowl, beat a couple of chicken eggs with milk, salt and sand. The amount of sugar can vary from 2 to 4 large spoons.
Sifted flour is poured here a couple of times. The oil is poured out last.
The resulting mass is thoroughly mixed. You should get a homogeneous dough. The most convenient way to do this is with a regular whisk or a special blender attachment.
When there are no lumps left in the mixture, it is left for 20-25 minutes at room temperature.
Next, pancakes are fried on a hot frying pan for a couple of minutes on each side.
The resulting cakes are filled with curd filling.

Ready pancakes are decorated with powdered sugar.

Thin pancakes with curd filling

Ingredients: 360-380 g of cottage cheese, half a liter of full-fat milk (you can use homemade milk), 5-6 tbsp. spoons of granulated sugar, faceted glass of first grade flour, 4-5 tbsp. spoons of homemade sour cream, 3 large eggs, 90 ml of refined oil, a pinch of soda and table salt.

The cottage cheese needs to be crushed as much as possible. If the product has large pieces, it is best to use a blender.
One egg, all the sour cream and 4 tablespoons of sand are driven into the cottage cheese.
The filling can be flavored with vanilla or cinnamon to taste.
To prepare the dough, combine all the remaining ingredients in the recipe one by one. Oil is poured into the mixture last.
The thinnest pancakes are baked from the resulting homogeneous mixture.
The filling is wrapped in the resulting flat cakes. The most convenient way to fold pancakes is in envelopes.

The delicacy is served with sour cream and/or any berry jam.

With the addition of salmon

Ingredients: 8-9 thin ready-made pancakes, 230 g of soft curd cheese, a bunch of fresh herbs, 2 fresh cucumbers, 190 g of lightly salted salmon.

First, large pancakes are prepared according to any recipe you like. The main thing is not to add regular and vanilla sugar to them.
The cucumbers are removed from the rough skin and chopped into thin long strips.
The fish is removed from the skin and cut into small pieces.
Fresh greens are washed, shaken off excess water and chopped with a knife.
The pancakes are greased with curd cheese mixed with chopped herbs (in a thin layer), cucumber strips and fish pieces are laid out on the edge. The flatbread is rolled up.

Before serving, pancakes are cut into small slices and placed on a beautiful plate.

Filled with cottage cheese and herbs

Ingredients: 6-7 unsweetened thin pancakes, 170 g of fresh cottage cheese, a clove of garlic, salt, a bunch of fresh herbs, 2 tbsp. spoons of olive oil, a mixture of peppers.

The greens are thoroughly washed, dried and very finely chopped with a sharp knife.
Olive oil, crushed garlic, pepper and salt to taste are added to this mass.
The aromatic dressing combines with cottage cheese. The mass is whipped with a special blender attachment until smooth.
The pancakes are rolled up into an envelope. On top they are decorated with the remaining sprigs of greenery.

Before serving, pancakes stuffed with cottage cheese are lightly fried in a frying pan with hot oil. They are delicious served with tartar sauce or any other garlic sauce.

With cottage cheese and raisins

Ingredients: 280 g of fresh cottage cheese, 3 sweet apples, a pinch of vanilla sugar, half a glass of light raisins, granulated sugar to taste, 3 tbsp. spoons of sour cream. How to cook pancakes with cottage cheese and raisins is described below.

First, the raisins are washed well, poured with boiling water and set aside. Next, you need to dry it on a paper towel.
The cottage cheese is mashed with a fork or a suitable blender attachment. It is combined with sugar, sour cream and raisins.
Pieces of peeled apple are also poured here.

Of the sweet pancakes with filling, curd cheese is probably the most popular. It is universal, you can cook it for breakfast and just drink tea. What is the most important thing in a recipe? Of course, the pancake dough itself must be thin enough so that the pancakes do not break when folded. So today there will be pancakes with cottage cheese, a recipe with photos step by step, firstly, it will show how to bake the pancakes themselves, secondly, how to roll them and thirdly, what can be done with them next. And for “dessert” there will be a recipe for chocolate pancakes with curd filling.

Thin pancakes with cottage cheese - step-by-step recipe with photos

We'll start cooking with the pancakes themselves. I have already posted this earlier, but for convenience I will repeat it again below.

Ingredients

kefir 1% - 500ml;
eggs – 2 pcs;
flour – 2 cups (320g);
water – 1 glass (250ml);
soda – 1 tsp;
salt - a pinch;
butter – 60-70g;
sunflower oil – 1 tbsp;
cottage cheese – 200g;
sugar – 2 tbsp.

How to cook pancakes with cottage cheese

If you've never baked pancakes or baked thin pancakes before, you'll definitely love this recipe. He is very successful, everything works out well the very first time. Let's first melt the butter in a frying pan or in a bowl in the microwave. It is needed for greasing baked pancakes.
Now pour kefir into a large bowl. Add a pinch of salt. Breaking the eggs. Shake lightly to separate the eggs.
Add flour. All at once. Don't be afraid of the lumps, they will disperse later. Stir and get a thick dough, not at all like pancake dough.
Not scary! Pour soda into a glass, boil water and pour boiling water from the kettle over the soda. First half a glass, and when the bubbles subside, another half a glass.
Pour water and soda in a thin stream, continuously and intensively stir the dough.
And now this is it - good pancake dough. Pour sunflower oil into it and leave to stand for 10 minutes.
This time is just enough to heat the pan well. This is the most important step in a pancake recipe.
When it is well heated, pour a ladle of dough, rotating the pan so that it is evenly distributed over it.
We bake on one side first, turn over and bake on the second. By the way, many, for some reason, when preparing pancakes with cottage cheese or any other filling, do not bake the second side of the pancakes. But I like them brown on all sides.
Place the finished pancakes on a flat plate and brush with melted butter.
When all the pancakes are ready. You can fill them with cottage cheese. We like it sweet. That's why I pre-mix it with sugar.
Place the first pancake on the cutting board, place 1-1.5 tablespoons of cottage cheese on one edge of it, which is closer to you. The quantity depends on the diameter of the pancakes. I have two pancake pans, one large 22 centimeters, the second less than 18 centimeters. For pancakes, I add at least 1.5 tbsp from the first frying pan. with a heap of curd filling, for small ones maximum 1 tbsp.
If you do not plan to further fry pancakes filled with cottage cheese in a frying pan or bake pancakes with cottage cheese in the oven, then you do not need to fold such an envelope. You can simply roll it up and serve. Which is what I often do, since I myself don’t really like hot cottage cheese.

Well, for lovers of crispy pancakes - a continuation of the banquet.

Pancakes with cottage cheese baked in the oven

I won't bore you with a retelling of how to make pancakes, I'll just show you how to roll them and bake them in the oven.

For baking we need:

sour cream - 2 tbsp;
jam, preserves - for serving.

How to bake:

Chocolate pancakes with cottage cheese

For lovers of chocolate, which goes very well with curd filling. We will cook these pancakes. The quantities indicated below make 14-16 pancakes.

Ingredients

milk – 2 cups (500ml);
eggs – 2 pcs;
softened butter – 3 tbsp;
flour – 1.5 cups (240g);
cocoa powder – 50g;
sugar – 50g;
salt - a pinch.

Making chocolate pancakes with curd filling

Using a mixer (or in a blender), mix milk, eggs, softened butter, flour, cocoa, sugar and salt.
Place the dough in the refrigerator for a couple of hours.
After 2 hours, heat the frying pan, grease it with butter and pour a little dough onto it. Distribute and bake the pancake evenly on one side, and then on the other.
We fill the finished ones with cottage cheese. We put it on one side, wrap the sides and twist it into a tube.

You can serve chocolate pancakes with cottage cheese with sour cream, chocolate topping, condensed milk, fresh berries, or whipped cream.

Do you know how delicious it is! Want to check it out? Print out the recipe with step-by-step photos, cook and... bon appetit!

Such a native Russian dish as pancakes is probably prepared in almost every home. or, miniature pancakes or large pancakes, with or without filling - a variety of recipes and cooking options for this delicious delicacy can satisfy the preferences of any gourmet. In this recipe we suggest you prepare thin pancakes with cottage cheese. You can feed your family with them for breakfast or dinner, or take them to work for a snack. To prepare the filling, use cottage cheese of any fat content, but always fresh without a sour smell or taste.

Ingredients:

whole milk (can be slightly sour) – 1 liter;
about 250 g of wheat flour;
20 g granulated sugar;
chicken egg – 2 whole + 1 white;
4 g salt;
50 ml. vegetable oil;
8 g. baking powder.

for filling for 7 pancakes:

200 g fresh cottage cheese;
20 g each of granulated sugar and butter;
40 g. sour cream;
1 yolk from a chicken egg.

If desired, you can add vanillin or raisins, pieces of fresh berries or fruits to the filling.

The cooking time for pancakes using two frying pans at the same time is less than 1 hour.
Yield: 20 pancakes (pan diameter 20 cm).

How to cook pancakes with cottage cheese:

Separate the yolk from one of the three eggs. Beat two full eggs together with the white of the third, sugar and salt with a whisk or mixer until the grains dissolve.

Pour half the milk into the container with the egg mixture, followed by the flour and baking powder.

After thoroughly mixing until smooth, add the remaining milk and vegetable oil (thanks to the oil, the pancakes will not stick to the pan when frying). Mix again - there should not be a single lump in the liquid mass. The pancake dough (it should have the consistency of liquid kefir) is ready. Leave it to steep.

Meanwhile, prepare the curd filling by thoroughly mixing all the ingredients (don't forget to melt the butter first). And it’s best to use a blender, grinding the ingredients to a soft, fluffy paste. You can put the finished filling in the refrigerator for now.

Heat the frying pan, grease with a small amount of oil. Using a ladle, pour the dough into the pan and immediately level it over the entire bottom by turning the pan in different directions at an angle. Pour in the batter a little at a time, enough to cover the bottom of the pan in a thin layer.

Fry the pancake on both sides over moderate heat and transfer to a plate or wooden board.

Pour the next portion of dough without greasing the pan with oil (there is enough of it in the dough itself).

You can first fry the pancakes and stack them, and only then fill them with filling. Or put a few pancakes on another plate, let them cool slightly, then fill with the curd mixture as follows: place 2 dessert (or tablespoons) spoons of filling on one edge of the pancake.

Pancakes with cottage cheese are a fairly versatile dish. It can become the main one or turn into a dessert, decorate a holiday table or pamper the stomachs of loved ones on weekdays.

It's hard to find a person who doesn't love them. To prepare this delicacy, you don't need any special culinary skills. Here I have collected several original and, at the same time, simple versions of this filling.

Someone prepares pancakes with cottage cheese according to the recipes of their grandmother, mother, or friend. Some people experiment on their own after seeing it on a cooking show somewhere. But pancakes, like any other dish, each housewife has her own, original ones.

You cook pancakes a couple of dozen times and now, you no longer need measuring cups or searches in the open spaces. Doubts disappear whether everything is done exactly according to the grams and sequence. Everything is poured, poured and mixed “by eye”.

So, let's cook pancakes stuffed with cottage cheese.

Pancakes stuffed with cottage cheese and raisins

Very tasty, classic pancakes filled with cottage cheese and raisins.

Products:

Milk – 1 liter;
Olive oil – 2 tbsp. (can be replaced with sunflower);
Flour – 2 cups;
Eggs – 3 pcs.;
Salt – 2 pinches;
Granulated sugar – 1 tbsp;
Soda - on the tip of the knife.

Filling:

Cottage cheese – 500 gr.;
Granulated sugar – 4 tbsp;
Vanilla sugar – 1 sachet;
Raisins – 70 gr.;
Sour cream – 3 tbsp.

Preparing the filling

1. Take cottage cheese. Soften it in a plate. Add granulated sugar and vanilla to it.

2. Add raisins and mix everything.

3. Add sour cream. And our filling is ready.

Pancake batter

1. Heat the milk.

2. In a separate bowl, beat three eggs. If we want to get good pancakes, then we must beat the eggs first separately, then with sugar.

3. Pour in olive oil (can be replaced with sunflower oil).

4. Add warm milk.

5. Add soda and mix.

6. Add flour in parts and mix.

7. Lubricate the frying pan with oil using a special silicone brush; if you don’t have one, you can do it like our mothers and grandmothers did with a feather. We bake pancakes, pouring them in a thin layer.

Real pancakes are baked in cast iron pans. But in our time this is not a mandatory condition.

8. Stuff the pancakes with the prepared filling.

Our pancakes with cottage cheese and raisins are ready.

Cottage cheese filling for pancakes

I'll tell you how to make a simple basic curd filling for pancakes. It does not require a lot of time and expense. You can make a lot of different options by adding berries, fruits, syrups, etc.

For a more homogeneous mass, I use a blender or mixer. It turns out to be a very airy mass.

Products:

Cottage cheese – 400-500 grams;
Vanilla sugar – 1 sachet;
Granulated sugar – 2-3 tbsp.

2. Spread the pancakes with a thin layer of cream and wrap them in the shape you like best.

3. You can add fruit, fresh or frozen berries. Mix. also fill the pancake with the mixture.

Pancakes with cottage cheese in the oven

Products:

For the test:

1 egg;
1 tbsp. Sahara;
½ tsp. salt;
3 glasses of milk;
2 cups of flour.

For filling:

500 gr. small cottage cheese;
1 yolk;
½ tsp. salt;
2 tbsp. Sahara;
1 tbsp. melted butter.

First, prepare tender pancakes. Take one egg. Add to it 1 tablespoon of sugar, ½ teaspoon of salt.

2. Pour in 1 glass of milk. Whisk.

3. Sift 2 cups of flour and beat everything until smooth.

3. Pour in 2 more glasses of milk.

4. The dough should turn out like liquid cream.

5. Grease the frying pan with vegetable oil and bake thin pancakes.

6. Place the finished pancakes in a stack.

7. At the same time, prepare the filling. Place in a bowl 500 grams of small cottage cheese, 1 yolk, sugar to taste (I put 1.5-2 tablespoons), ½ teaspoon salt, 1 tablespoon melted butter. Mix everything thoroughly.

8. Place the finished filling on the pancake and put it in an envelope or roll.

9. Grease the edge of the envelope with egg white.

10. Place the finished pancakes in the pan. Generously grease each pancake with butter.

12. Cover with foil. And put in an oven preheated to 170 degrees for 40 minutes.

The pancakes always turn out soft and tender. They can be served with sour cream or any jam or jam.

If you have kids who don’t really like cottage cheese, then be sure to try this option. And if you add cottage cheese, dried apricots, sour cream and vanilla sugar to the filling, they will definitely appreciate your masterpiece.

Filling with cottage cheese, strawberries and kiwi

Very tasty and beautiful pancakes.

You can use frozen strawberries if they are not in season. And don’t defrost it, but take it straight out of the freezer, cut it and decorate the dish. She looks like fresh.

Products:

(for 2 servings, the amount of ingredients can be increased if necessary):

Cottage cheese – 70 grams;
Sour cream 20% – 30 grams;
Powdered sugar – 30 grams;
Strawberries – 100 grams;
Chocolate – 100 grams.

Take cottage cheese and grind it through a sieve. This way he will be more tender.

2. Add 2 tablespoons of powdered sugar. And beat with a mixer.

3. Add 30 grams of 20% sour cream and the remaining powdered sugar. Beat until smooth. It should turn out to be a mass, like an airy cream.

4. Grease the pancake with a thin layer over the entire pancake or in the middle.

5. And fold it in half, then in half again.

6. Cut the strawberries into halves or 4 parts. Very small strawberries can be whole.

7. Cut the kiwi into slices.

8. And place it next to the finished pancakes. Take 100 grams of chocolate and melt it. Pour into the bag.

We decorate our dish with chocolate before serving.

Cottage cheese 150-200 grams;
Greens - a bunch;
Olive oil – 3 tbsp;
Garlic – 2-3 cloves;
Salt, pepper - to taste.

Wash, dry and chop the greens that you like.

2. Take cottage cheese, knead it in a plate and add chopped herbs.

3. Add chopped garlic (you can use a press), olive oil and spices to taste. Mix everything thoroughly. The mass should be homogeneous and pasty.

That's probably all the recipes for today. After all, there are still a lot of different fillings for pancakes with mushrooms, chicken, fish, vegetables, fruits, berries, and nuts. As well as the methods of their preparation and consumption. I hope this article was useful to you, and you will definitely try something in your kitchen. Choose recipes, experiment, spoil your family and friends with this dish. And may your pancakes never be lumpy!

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