Pancakes with cottage cheese in creamy and raspberry sauce

Ingredients

• milk - 500 g
• sunflower oil - 3 tbsp. l.
• wheat flour - 280 g
• sugar - 1 tbsp. l.
• change - 1 h. l.
• egg - 3 pcs.
• butter - 50 g
• vanilla - 3 g
• cottage cheese 2% - 80 g
• sugar - 50 g
• sour cream - 200 g
• raspberries - 250 g
• sugar - 100 g
• vanilla - 3 g
• yolk - 1 egg
• butter - 50 g
• milk - 50 g
• wheat flour - 5 g
• sugar - 25 g
• cream 38% - 50 g
• change - 1 h. l.

Cooking

Step 1

To make the pancakes, start by whisking the eggs, sugar and salt in a bowl. Then gradually add the flour, gradually stirring until the consistency of sour cream. Add milk, butter, mix everything and leave for 15 minutes at room temperature. Grease a heated frying pan with butter and fry pancakes.

Step 2

To prepare a creamy sauce, pour milk into a pan, dissolve sugar, vanilla in it. Add cream, butter, salt and egg yolk. Cook for 5 minutes, then add flour, with constant stirring, tighten the sauce.

Step 3

To prepare raspberry sauce, pour fresh raspberries with sugar, add a little water, cook until tender and then strain.

Step 4

To prepare the filling, combine cottage cheese with sour cream, add vanilla and sugar. Mix everything and wrap in ready-made pancakes. Before serving, heat up the pancakes and put on a plate on top of the raspberry and cream sauce.