Thin pancakes stuffed with cottage cheese and raisins are so attractive, both children and adults love them.
Cooking time 30 minutes
Milk 3.2% fat. 500 ml
Curd 250 g
Flour 200 g
Raisins 100 g
Eggs 2 pcs
Vegetable oil 3 tbsp. l.
Sour cream 15% fat. 3 tbsp. l.
Sugar 2 tbsp. l.
Powdered sugar 1 tbsp. l.
Salt 1/2 tsp
Break 2 eggs into a bowl.
Add 500 ml of milk and mix well with a whisk.
Add 200 grams of flour and 1/2 teaspoon of salt.
Add 3 tablespoons of vegetable oil.
Stir the dough until smooth.
Bake pancakes on both sides until golden brown.
Soak 100 grams of raisins in boiling water for 10-15 minutes and dry.
In a bowl, mix 250 grams of cottage cheese and 3 tablespoons of sour cream.
Add 2 tablespoons of sugar and raisins.
Mix well the cottage cheese filling with the raisins.
Put a couple of tablespoons of the filling on the pancake.
Wrap the edges.
Collapse with an envelope.
Stuff the rest of the pancakes.
Pancakes stuffed with cottage cheese and raisins are ready. Put on a dish and sprinkle with icing sugar. Serve to the table.