This was one of my favourite desserts back in the day (before I was diagnosed with ulcerative colitis). It does require dairy, so if you don’t eat it, then just skip this post. (As I am writing this post, I can smell that my neighbour is making pancakes. 🙂 )
You need to make pancakes and the filling. Mind you, the pancakes should not be those small American ones, but relatively big ones, and they mustn’t be so thick.
Ingredients for the pancakes:
500 ml of milk
12-14 table spoons of flour
a pinch of salt
Procedure for the pancakes:
Whisk the eggs, add the milk, whisk together, then add the flour and the salt and mix well. Let it rest for about 15 minutes. Heat a bit of oil in the pan, put a ladle of mixture into the pan (make sure it is spread across the whole pan and that the pancake is thin), turn the pancake around when the bottom layer is nicely done. You should get about 10-12 pancakes.
Ingredients for the filling:
500 g of cottage cheese
1 vanilla sugar
3 tablespoons of sugar
1 yoghurt (banana or vanilla)
Whisk 1 whole egg and 1 egg yolk with 3 table spoons of sugar, vanilla sugar, and 1 tablespoon of yoghurt. Add cottage cheese to the mixture and mix well. You can also add a bit of rum, perhaps cinnamon.
Put the filling onto the spread pancakes (about two table spoons per pancake), add raisins if you want to, then roll the pancakes, and put them into a slightly oiled pan next to each other (you can also use baking paper).
Beat the egg white stiff, then add the remaining yoghurt and mix. Spread the mixture across the pancakes in the pan.
Put the into the oven and bake at 150 degrees Celsius for 40 minutes so that they become golden. You can eat them while they are still hot (don’t burn your tongue), or you can enjoy them when they cool down.