Pancakes with cottage cheese in creamy and raspberry sauce from Alena Solodovichenko

Ingredients

• 500 ml milk
• 3 tbsp sunflower oil
• 280 g wheat flour
• 1 tbsp. Sahara
• 1 tsp year
• 3 eggs
• 50 g butter
• 250 g raspberries
• 100 g sugar
• 1 tsp vanilla sugar
• 250 g cottage cheese 2% fat
• 150 g sugar
• 600 g sour cream
• 3 g vanilla
• 3 egg yolks
• 150 g butter
• 150 g milk
• 15 g wheat flour
• 75 g sugar
• 150 g cream with 38% fat
• 1 tsp year

Cooking

Step 1

To make the pancakes, whisk the eggs, sugar and salt in a bowl. Gradually add flour, stirring constantly, until the dough has the consistency of sour cream. Add milk and butter, mix and leave for 15 minutes at room temperature. Grease a heated frying pan with butter and bake pancakes.

Step 2

To prepare the creamy sauce, pour milk into a pan, dissolve sugar and vanilla in it. Add cream, butter, salt and egg yolks. Cook for 5 minutes, then add flour while stirring constantly. Boil until boiling.

Step 3

To prepare raspberry sauce, sprinkle fresh raspberries with sugar, add a little water and cook until tender. Strain.

Step 4

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