Servings: 4
Ingredients
- 150 g flour
- 400 ml milk
- 2 eggs
- 30 g butter
- salt
- oil for frying
Stuffing
- 300 g cottage cheese
- 1 spoon sugar
- 1 egg
- ¼ arb.sh cinnamon
Instructions
- Sift the flour into a bowl.
- Whisk the eggs and milk, add a pinch of salt.
- Pour the milk/egg whipping cream slowly into the flour and stir with a whisk. When all the liquid has been poured off, add the melted (not hot) butter. The dough should be runny, you can add a little water if it seems thick.
- Add a little oil to the hot frying pan and spread it out with a kitchen paper towel to grease the whole pan. Then scoop in the batter, and turn the pan over to spread the batter over the whole pan. Bake on both sides.
- Prepare the filling: mix the ingredients for the filling well.
- Wrap a heaped tablespoon of filling in the pancake and fold it over.
- Fry the folded pancakes on both sides in butter or oil. Serve with your favourite accompaniments.
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