Delicate crepes with cream cheese and strawberry jam, perfect breakfast, afternoon tea, snack and even dinner.
Cooking time 30 minutes
Eggs 2 pcs
Cream 10% fat. 200 ml
Butter 60 g
Wheat flour of the highest grade 100 g
Sugar 2 tbsp. l.
Cottage cheese (for filling) 200 g
Eggs (for filling) 1 pc
Sugar (for filling) 2 tbsp. l.
Strawberry jam (for filling) 100 g
Salt to taste
Beat the eggs.
Melt the butter.
Add cream and melted butter to the eggs, leaving 2 tbsp. tablespoons of oil for greasing ready-made pancakes. Mix well.
Add salt, sugar and flour.
Bake the pancakes in a preheated pan on both sides.
Fold the finished pancakes in a stack, brushing each one with melted butter.
For the filling, combine cottage cheese, egg, sugar and vanillin in a bowl. Mix well.
Put a portion of cottage cheese on the pancake.
Put a spoonful of jam on top.
Roll up in an envelope and fry in butter on both sides.
Serve with sour cream.