Flour 40, 100 milk, eggs 10, salt 0.5, sugar 3, melted butter 2. Output 100 g;
For the filling: cottage cheese 75, 10 sugar, eggs 4, 0.02 vanilla, melted butter 12, powdered sugar 10.
Eggs, salt and sugar whisk for 1-2 minutes, add milk, stir and pour the sifted flour. Fast movement whisk knead a homogeneous batter and strain it through a fine sieve.
The finished dough pour a thin layer on the hot, greased pan and fry on both sides so that the pancakes only flushed, but not burnt.
In pureed cottage cheese add sugar, beaten eggs, salt, vanilla and mix well. Fueled with cheese spread out on 30-40 g fried pancakes aside and wrap in the form of a flat rectangular patties.
Fry the pancakes in butter on both sides until golden brown, then put in the broiler for 5 minutes.
Serve hot for 2-3 pcs. per serving.
Top pancakes sprinkled with powdered sugar, separately submit sour cream to them (30-40 g). Crepes can be served with butter, sugar, honey or jam.