Stuffed pancakes with cottage cheese - several simple recipes. Pancakes stuffed with cottage cheese - a wonderful dish for your table

Are you tired of plain pancakes and want some variety? Then you've come to exactly the right place! We offer unique recipes - pancakes with cottage cheese. It would seem that what is unusual here? But regular pancakes in our recipes are turned into sweet chocolate or salty cheese snacks, they are stuffed with tender cottage cheese with various fillings or baked in the oven with butter. Try how varied the pancakes are and you won’t be able to resist writing down the recipe!

Pancakes with cottage cheese are very easy to prepare; you can use or not use raisins and other dried fruits. Ready pancakes can be frozen. Frozen pancakes can be quickly reheated in the microwave, but it will be tastier if you take them out of the freezer two hours before and then reheat them in a frying pan. Be sure to use a piece of butter; it is better not to use vegetable oil.

The curd filling can be prepared from both store-bought and homemade cottage cheese; the fat content of the cottage cheese does not matter. It is better to pass dry or grainy cottage cheese through a sieve and add rich sour cream. Add sugar to the filling to taste. Serve with sour cream, condensed milk or jam.

It is also convenient to prepare the filling from frozen cottage cheese. I often freeze leftover homemade full-fat cottage cheese and use it to make cheesecakes or pancakes or lazy dumplings.

In the first basic recipe, we suggest you prepare thin pancakes filled with cottage cheese and raisins.

Taste Info Pancakes

Ingredients

For the test:
Milk (any fat content) – 1 tbsp.;
Warm water – 1 tbsp.;
Wheat flour (premium grade) – 1.5 tbsp;
Vegetable oil – 3-4 tbsp. l.;
Vanilla sugar - a pinch;
Granulated sugar – 1-2 tbsp. l.;
Salt – a pinch.
For filling:
Cottage cheese (any fat content) – 500 g;
Granulated sugar – 2-3 tbsp. l.;
Yellow raisins – 50 g;
Sour cream – 1 tbsp. l.
For frying you will need a little vegetable oil.

How to cook pancakes with cottage cheese filling for pancakes

Pour the water into a bowl, add sugar and salt. Sift the wheat flour directly into this bowl.

Beat with a hand whisk to form a soft, homogeneous dough.

Heat the milk separately and pour it into the dough.

Be sure to add vegetable oil. You can take any vegetable – sunflower, olive or other. Leave the dough for half an hour on the table, covering it with a lid or plate. During this time, wheat flour will show all its best adhesive qualities. This is doubly necessary, because there are no eggs in the dough.

Coat a pancake pan with vegetable oil and heat well. Instead of butter, it is permissible to use a piece of salted (or smoked) pork lard.

Pour a portion of dough into the pan and bake the first pancake. After a couple of minutes, turn it over with a spatula and after a minute remove the finished pancake. This way we use up all the dough. Now we cover the pancakes with a plate so that they do not have time to cool down. When cold, they will lose a little of their elasticity, and it will be problematic to wrap the filling in them.

For the curd filling we use seedless yellow raisins. We wash it and fill it with boiling water in a cup.

If the cottage cheese is grainy, rub it through a sieve or grind it with an immersion blender. Pour regular sugar and vanilla into it. Add sour cream. You don’t need to add sour cream to soft, tender cottage cheese.

Remove the raisins from the sweet water and add to the cottage cheese. Mix the filling well.

Open the pancakes. Place a little filling in the middle of the top pancake (for example, one teaspoon or tablespoon).

Cover the cottage cheese with the edges of the pancake, partially covering it.

Roll the pancake up and place it on another plate, seam side down. We stuff all the pancakes this way, making a little more than 40 pieces.

If you have a little more spring rolls than you need, you can freeze them. To do this, place a piece of thin baking paper on a tray, plate or cutting board. Place the stuffed pancakes on it and put it in the freezer for a couple of hours.

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Freezing pancakes

When they are well frozen, put them in a plastic bag or in a special container for freezing food. Store in the freezer for about one month. This is a very convenient method, because pancakes can be stored in the refrigerator at a temperature of 4 to 8 degrees for no more than two days.

And now, when you want to treat yourself to delicious pancakes with cottage cheese, you won’t need to make dough and bake. Just take out the frozen semi-finished products and heat them in a frying pan with a drop of oil. You can also use a microwave.

Serving pancakes with curd filling is delicious with a glass of milk or a bowl of sour cream.

Nalistniki with curd filling in the oven

This is a kind of casserole made from stuffed pancakes. It looks more than appetizing. This option for preparing regular pancakes allows you to create a dish that your guests will happily devour at any family celebration!

Ingredients for the dough:

Cream (10% fat) – 1 tbsp.;
Wheat flour – 3 tbsp. l.;
Dry semolina - 3 tbsp. l.;
Chicken egg – 1 pc.;
Salt - a pinch;
Granulated sugar – 1 tbsp. l.;
Ground anise - optional;
Baking soda – 1/3 tsp;
Vegetable oil – 2 tbsp. l.

For filling:

Granular cottage cheese – 400 g;
Cream – 2 tbsp. l.;
Granulated sugar – 1-2 tbsp. l.

You will also need a little vegetable oil for frying and 50 g of butter for baking.

Recipe:

Add egg, salt and sugar to cream (or milk). Beat slightly until smooth.
Be sure to sift the flour.
Add flour, semolina and soda to the egg mixture, beat again and pour in vegetable oil. If desired, add a pinch of anise to the dough. Leave the dough alone for 10-15 minutes.
Mix cottage cheese with cream and sugar. Grind into a soft mass.
We bake thin pancakes in vegetable oil in a frying pan and stuff them with filling. The method of twisting does not matter here - roll or envelope.
Melt the butter separately.
Place the finished pancakes on a baking sheet and generously coat with liquid butter. Bake in the oven at a temperature of 180 degrees for a quarter of an hour.
Serve these pancakes directly in the pan, sprinkled with powdered sugar.

Chocolate pancakes stuffed with cottage cheese and dried apricots

Chocolate pancakes with cottage cheese and dried apricots are a delicious temptation for those with a sweet tooth. Instead of cocoa, you can add real chocolate to the dough, melted with a piece of butter in a water bath.

Ingredients for the dough:

Milk – 0.5 tbsp;
Water – 0.5 tbsp;
Egg – 1 pc.;
Granulated sugar – 1 tbsp. l.;
Baking soda – 0.5 tsp;
Unsweetened cocoa – 1 tbsp. l.;
Flour (premium grade) – 4 tbsp. l.;
Vegetable oil – 2-3 tbsp. l.

For filling:

Cottage cheese – 300 g;
Natural flower honey – 2 tbsp. l.;
Dried apricots without seeds – 50 g.

Recipe:

Mix warm milk and water. Add egg and sugar, soda and cocoa.
Beat everything well with a whisk and sift the flour into a bowl. Beat again.
Add vegetable oil and mix.
Wash the dried apricots well in hot water and dry. Grind into puree or finely chop with a knife.
Grind the cottage cheese through an iron sieve, mix with dried apricots and honey. The filling for the pancakes has come out.
Using a ladle, pour one portion (50-60 ml) of chocolate dough into a hot frying pan with oil. We bake all the pancakes.
We grease each pancake with filling along the entire circumference, leaving a 1-2 cm edge empty. Roll the pancake into a roll.
If desired, for an appetizing design, cut the pancake in half with an oblique cut so that the filling is visible.

Snack pancakes with cottage cheese and hard cheese

Pancakes come in both sweet and savory snack varieties. We have prepared one of these recipes for you. Optionally add dried mint to the dough to personalize the taste of the dish.

Ingredients for the dough:

Kefir (ryazhenka or unsweetened yogurt) – 0.5 tbsp.;
Water – 0.5 tbsp;
Wheat flour (premium grade) – 4-5 tbsp. l.;
Egg yolks – 2 pcs.;
Dried mint - optional;
Baking soda – a pinch;
Vegetable oil – 1-2 tbsp. l.

For filling:

Hard cheese – 30 g;
Cottage cheese – 300 g;
Salt - to taste.

Recipe:

For the dough, pour water into kefir. Add yolks and butter, mix. If desired, sprinkle 1-2 pinches of powdered dried mint into the dough.
Sift the soda with wheat flour and add to the kefir mixture. Beat to obtain a homogeneous dough.
Grind the cheese and mix with cottage cheese and salt. The usual hard cheese in the recipe can be replaced with soft curd cheese with a salty taste.
We bake pancakes one at a time in a frying pan and grease each with filling. Roll it up.

Delicate curd filling for pancakes with vanilla

Sweet vanilla pancakes served with cream and berry or fruit jam. And instead of vanilla powder, a natural vanilla pod can also be used in the recipe - only small seeds are taken from it.

Ingredients for the dough:

Boiled water – 100 ml;
Milk – 100 ml;
Baking powder – 1 tsp;
Egg – 1 pc.;
Granulated sugar – 1 tbsp. l.;
Wheat flour – 4-5 tbsp. l.;
Sunflower oil – 2-3 tbsp. l.

For filling:

Cream (fat content from 10%) – 2 tbsp. l.;
Powdered sugar – 1 tbsp. l.;
Vanilla sugar – 1 g;
Cottage cheese – 350 g.

Recipe:

Mix cottage cheese with powdered sugar, vanilla and cream. But if the cottage cheese is a little runny, we don’t use cream. To mix the components, use a blender, so the curd filling for the pancakes will become more tender and softer.
Pour water and milk into a bowl.
Add sugar, egg and baking powder. Beat and add flour at the same time.
At the end of whipping, add oil and mix.
We bake pancakes in a hot frying pan.
Then put a strip of filling on each one and roll it up.
Cut each pancake in half and serve with berries.

Pancakes with cottage cheese baked in the oven

Stuffed baked pancakes in a sweet sauce with dried apricots will become your signature dessert and will surprise not only small but also big sweet tooths with its taste. For this recipe, not only thin creamy, but also thick kefir pancakes are suitable.

Ingredients for the dough:

Cream – 50 ml;
Water – 50 ml;
Egg whites – 1 pc.;
Granulated sugar – 2 tbsp. l.;
Orange zest - to taste;
Baking powder for loosening dough – 1 tsp;
Wheat flour – 150 g;
Vegetable oil – 3 tbsp. l.

For filling:

Egg yolks – 2 pcs.;
Cottage cheese – 500 g;
Flower honey – 2 tbsp. l.
For the sauce:
Cream (sour cream or non-sweet yoghurt) – 1 tbsp.;
Sugar – 3-4 tbsp. l.;
Chicken egg – 2 pcs.;
Wheat flour (or corn starch) – 2-3 tbsp. l.;
Dried apricots without seeds – 100 g.
The recipe also requires a little butter - about 10 g.

Recipe:

For the dough, mix water with cream and egg whites. Add sugar and vegetable oil. If desired, grind 1 tsp. orange zest (or any other citrus fruit) and add it to the creamy mass.
The next step is to combine the mixture with wheat flour and baking powder. Beat until smooth. The dough is ready - bake thin pancakes from it in the usual way in a frying pan with butter.
Then, for the filling, thoroughly mix the cottage cheese with yolks and honey.
We spread the filling on each pancake in the form of a strip along the full diameter of the circumference. Roll it up.
Grease a small baking dish with soft butter and place the rolled pancakes in it tightly to each other.
Wash the dried apricots in hot water and dry a little. We use it whole or cut it into strips.
Mix eggs, cream and flour. Add sugar and dried apricots. Pour this mixture over the pancakes.
Place the mold in a hot oven at 180-200 degrees C for half an hour.

Filling options

In addition to the main ingredients, you can add additional ones to the curd filling.

For example, these could be:

fruits (chopped peach, mashed banana, grated apple or pear), including citrus fruits;
berries or puree from them;
marmalade cut into pieces;
raw egg yolk for a sweet option and boiled for savory pancakes;
chopped chocolate (bitter, milk or white);
dried fruits (whole or chopped, but without seeds);
chopped nuts (such as walnuts, pecans or almonds);
spices (cardamom, cinnamon, anise, cumin, ginger, turmeric, saffron).

Cottage cheese filling options for non-sweet snack pancakes:

finely chopped spicy herbs and salt to taste;
chopped hard or soft cheese.

Adding cheese can also make the filling individual:

with a sour taste - “Rossiysky”, “Poshekhonsky”, “Cheddar” cheese;
with a spicy taste - “Pecorino”, “Roquefort”, “Camembert”;
with a sweet taste - Emmental, Mascarpone, Brie.

What to add to pancake dough?

To increase the nutritional value of the dish, dry semolina or cereal flour is often added to the pancake dough. Even small oat flakes are allowed.

In pancake recipes, not only the filling can be original, but also the dough. Try adding some of this to it:

a piece of carrot, pumpkin or zucchini chopped on a fine grater;
banana puree;
sesame seeds;
coconut flakes.

Ways to wrap pancakes with curd filling

There are several ways to wrap the filling in a pancake, one of them is a roll. That is, grease the pancake and tighten it roll.

The second way is with an envelope:

place the pancake on a plate;
at the top edge, stepping back a little, lay out a little filling - form a conditional rectangle;
cover it with the top and on both sides;

We start wrapping it in an envelope - then we wrap it towards the bottom.

So we go to the very bottom.

The third option is to grease the entire surface of the pancake with the filling and fold it in half, and then again. It turns out to be a triangle.

Just place the filling in the middle of the pancake and wrap it on both sides, decorate with raspberries or other berries.

Make a pancake cake

Take 10-15 thin pancakes, spread the curd filling thinly on each pancake, and top with grated dark chocolate.

For a festive serving, you can make pancake rolls stuffed with cottage cheese, cherries and poppy seeds. We make it like rolls. On the pancake, thinly place a strip of curd filling, a strip of cherry and a strip of poppy seed filling. Roll up the roll and cut with a thin knife.

How to submit?

Pancakes stuffed with cottage cheese can be served both hot and cold. When submitting, use one of the following tips:

use fruit or berry jam as a sauce;

pour them with homemade chocolate glaze (custard mixture of chocolate pieces, butter, milk and vanillin) or any other sweet cream;
sprinkle the products to your liking with a layer of powdered sugar, almond petals or coconut flakes;
Serve a bowl of sour cream along with the pancakes so you can dip them in it.

A delicious hearty snack - pancakes with cottage cheese. The filling can be improved in various ways, for example by adding raisins or salted fish.

Ingredients: 40 g dark or light raisins, 320 g medium fat cottage cheese, 610 ml milk, salt, faceted glass of 1st grade flour, ½ teaspoon of soda, 2 large eggs, 2 tbsp. spoons of vegetable oil and half a pack of butter, sugar to taste.

Beat the eggs with a pinch of salt until foam appears.
Not cold milk is poured here and the flour, previously sifted a couple of times, is poured in.
Vegetable oil is added.
The dough is mixed, from which thin pancakes are fried.
While they are cooling, you need to knead the cottage cheese with sand. The amount of sugar is adjusted to taste. Pre-washed raisins and scalded with boiling water are added to the filling for cottage cheese pancakes.
All that remains is to wrap the tubes with the sweet filling, place them in a mold, thickly grease the top with butter and bake for 10-12 minutes in the oven. This will make the treat especially tender and juicy.

Instead of the oven, you can heat the finished dish in the microwave.

From kefir dough

Ingredients: a glass of plain flour, 210 g of medium-fat cottage cheese, a pinch of salt, half a liter of light kefir, sugar to taste, 2 tbsp. spoons of vegetable oil, egg, 3 tbsp. spoons of sour cream, ¼ teaspoon of baking soda.

Baking soda is quenched in a warm fermented milk product. Fine salt, an egg, a glass of flour, and vegetable oil are also added here. All ingredients are combined with a whisk. It is important to carefully break up any lumps that have formed. To get a sweetish dough, you need to add sand to it to taste.
If the mass turns out to be thick, you can add a little boiled water to it, achieving the desired consistency.
The frying pan is greased with a minimum amount of oil using a silicone brush. Thin, ruddy pancakes are baked on it.
The cottage cheese is kneaded with a masher with sour cream and sugar.
Pancakes are filled with the sweet mixture and wrapped tightly.

Cooking in the oven

Ingredients: 380 g of cottage cheese, 4 large eggs, half a liter of fresh milk, 6 tbsp. spoons of granulated sugar, a bag of vanilla sugar, 70 g of light raisins, 320-340 g of first grade flour, half a stick of butter, a pinch of salt, 1.5 tbsp. filtered water.

You need to start with pancakes. To prepare them, chicken eggs (2 pieces) are lightly beaten with a whisk with 1/3 of the total granulated sugar and salt. A minimal amount of foam should appear on the surface.
All liquid components are immediately poured in here, and soda is poured in.
Next, add the sifted flour. The mass is whipped with a whisk. It should become homogeneous.
Thin golden pancakes are baked.
For the filling, cottage cheese is mixed with the remaining eggs and sand. Vanilla sugar is also added to it. The products are whipped with an immersion blender.
The raisins are poured with boiling water for 8-9 minutes, after which they are dried on a paper towel. The dry fruit is mixed with the curd mixture.
The pancakes are stuffed with filling and rolled very tightly into envelopes.
Next, they are laid out on a baking sheet, very generously greased with softened butter on top and baked in the oven for about half an hour at 180 degrees.

The finished delicacy is served with sour cream and/or jam.

Yeast pancakes with sour milk

Ingredients: half a liter of sour milk, a faceted glass of first grade flour, 230 g of curd mass with raisins or dried apricots, 3 tbsp. spoons of vegetable oil, 2 large eggs, sugar and salt to taste.

In a large bowl, beat a couple of chicken eggs with milk, salt and sand. The amount of sugar can vary from 2 to 4 large spoons.
Sifted flour is poured here a couple of times. The oil is poured out last.
The resulting mass is thoroughly mixed. You should get a homogeneous dough. The most convenient way to do this is with a regular whisk or a special blender attachment.
When there are no lumps left in the mixture, it is left for 20-25 minutes at room temperature.
Next, pancakes are fried on a hot frying pan for a couple of minutes on each side.
The resulting cakes are filled with curd filling.

Ready pancakes are decorated with powdered sugar.

Thin pancakes with curd filling

Ingredients: 360-380 g of cottage cheese, half a liter of full-fat milk (you can use homemade milk), 5-6 tbsp. spoons of granulated sugar, faceted glass of first grade flour, 4-5 tbsp. spoons of homemade sour cream, 3 large eggs, 90 ml of refined oil, a pinch of soda and table salt.

The cottage cheese needs to be crushed as much as possible. If the product has large pieces, it is best to use a blender.
One egg, all the sour cream and 4 tablespoons of sand are driven into the cottage cheese.
The filling can be flavored with vanilla or cinnamon to taste.
To prepare the dough, combine all the remaining ingredients in the recipe one by one. Oil is poured into the mixture last.
The thinnest pancakes are baked from the resulting homogeneous mixture.
The filling is wrapped in the resulting flat cakes. The most convenient way to fold pancakes is in envelopes.

The delicacy is served with sour cream and/or any berry jam.

With the addition of salmon

Ingredients: 8-9 thin ready-made pancakes, 230 g of soft curd cheese, a bunch of fresh herbs, 2 fresh cucumbers, 190 g of lightly salted salmon.

First, large pancakes are prepared according to any recipe you like. The main thing is not to add regular and vanilla sugar to them.
The cucumbers are removed from the rough skin and chopped into thin long strips.
The fish is removed from the skin and cut into small pieces.
Fresh greens are washed, shaken off excess water and chopped with a knife.
The pancakes are greased with curd cheese mixed with chopped herbs (in a thin layer), cucumber strips and fish pieces are laid out on the edge. The flatbread is rolled up.

Before serving, pancakes are cut into small slices and placed on a beautiful plate.

Filled with cottage cheese and herbs

Ingredients: 6-7 unsweetened thin pancakes, 170 g of fresh cottage cheese, a clove of garlic, salt, a bunch of fresh herbs, 2 tbsp. spoons of olive oil, a mixture of peppers.

The greens are thoroughly washed, dried and very finely chopped with a sharp knife.
Olive oil, crushed garlic, pepper and salt to taste are added to this mass.
The aromatic dressing combines with cottage cheese. The mass is whipped with a special blender attachment until smooth.
The pancakes are rolled up into an envelope. On top they are decorated with the remaining sprigs of greenery.

Before serving, pancakes stuffed with cottage cheese are lightly fried in a frying pan with hot oil. They are delicious served with tartar sauce or any other garlic sauce.

With cottage cheese and raisins

Ingredients: 280 g of fresh cottage cheese, 3 sweet apples, a pinch of vanilla sugar, half a glass of light raisins, granulated sugar to taste, 3 tbsp. spoons of sour cream. How to cook pancakes with cottage cheese and raisins is described below.

First, the raisins are washed well, poured with boiling water and set aside. Next, you need to dry it on a paper towel.
The cottage cheese is mashed with a fork or a suitable blender attachment. It is combined with sugar, sour cream and raisins.
Pieces of peeled apple are also poured here.

What could be tastier than pancakes? That's right - spring rolls! And if the filling is made of cottage cheese, sour cream and raisins, I think you won’t be left indifferent. You can prepare pancakes according to your favorite recipe. The main thing is that the pancakes do not tear, are elastic and tender. You can use it here (the proportions of ingredients can be used from this recipe or from the recipe at the link - if desired).

We will add raisins and sour cream to the cottage cheese, but you can also add vanillin, cinnamon, orange or lemon zest. In general, freedom for creativity.

Let's prepare the necessary ingredients and start preparing delicious pancakes with cottage cheese and raisins. I already prepared the pancake dough in advance.

Bake the pancakes without overcooking the other side.

I like coarse-grain cottage cheese, so I didn’t rub it through a sieve. But if you like more homogeneous cottage cheese, of course, you can puree it. Add sour cream and sugar to the cottage cheese. You can add a little salt.

The raisins for the filling should be soft, so rinse them and soak them in warm water. Add raisins to cottage cheese.

Let's start stuffing the pancakes with cottage cheese and raisins. You can make triangles. To do this, put the filling on one half of the pancake.

Let's cover with the second half.

Let's fold it in half again.

The pancakes are ready to be fried.

Or you can turn it another way. Place cottage cheese filling on one edge of the pancake.

Fold up the near edge, then the right and left sides of the pancake.

Fold the pancake twice, you will get such a neat envelope.

And these spring rolls are ready to fry.

Heat a little vegetable oil in a frying pan and fry the pancakes on both sides until golden brown. Serve pancakes with cottage cheese and raisins with sour cream, honey, and berries.

You can sprinkle the pancakes with powdered sugar, it turns out very tasty!

The filling is very tender, tasty and harmonious.

If your pancakes are just as thin, then you will get a lot of cottage cheese and raisin filling)) Cook for your health!

Pancakes belong to the category of universal dishes that are always relevant both on weekdays and on the holiday table. They can be served simply brushed with butter, with salty and sweet fillings, and used as a decoration for salads. But the most delicious pancakes are obtained if you stuff them with various fillings.

1. Stuffed pancakes with cottage cheese - a classic recipe

Pancakes with curd filling belong to the category of classic recipes. It's difficult to meet a person who doesn't love them. To prepare this delicacy you do not need any special culinary skills. Even a beginner can cope with this task.

Products:

Break the eggs into a container, add 2 tablespoons of sugar, salt and mix with a whisk. Pour in half the milk and stir again.

Sift the flour and add to the dough. Mix the mixture well until the lumps disappear and add sunflower oil. The dough should turn out like thick sour cream. If the dough is too liquid, you can add a little more flour to it. After this, add the remaining milk.

For the filling, pour vanilla sugar, sugar (about 3-4 tbsp), and cottage cheese into a bowl. We wash the raisins with clean, running water, then pour boiling water for 10 minutes. Next, it must be added to the cottage cheese. Mix everything thoroughly.

Let's start frying pancakes. Pour the dough into the heated frying pan. When the edges become golden brown, turn the pancake over to the other side.

Ready-made pancakes are coated with filling around the entire perimeter.

And they wrap themselves in a tube.

The edges can be cut at an angle. Pancakes are laid out in a heap on a plate, with a few pieces of butter placed between them.

2. Recipe for making cottage cheese pancakes with herbs

These pancakes have a delicate taste and aroma of fresh herbs. They can be stuffed and also used as pancake cake layers.

Products:

Flour – 150 gr.;

Milk 150 ml;

Eggs – 3 pcs.;

Sunflower oil – 1 tbsp;

Green (parsley, dill);

Cottage cheese – 200 gr.;

Butter – 30 gr.

Pour the cottage cheese into a bowl, add milk to it and blend with a blender. Add flour and mix again.

Now, you need to add eggs, a pinch of salt and butter. Pour vegetable oil into the dough.

Chop the greens and add to the dough. Leave it for 20 minutes.

At the end of this time, you can start baking. The finished pancake is laid out on a dish and greased with butter.

3. Video lesson from Olga Matvey - how to cook nalistniki (pancakes) with cottage cheese

From this video you will learn all the intricacies of making delicious cottage cheese pancakes. It describes in detail and step by step all the secrets of this dish.

4. Pancakes with apple curd filling

The success of the dish itself depends on how tasty the filling is. How to prepare a tender and tasty filling for pancakes from cottage cheese and apples - you will learn from this recipe.

Products:

Cottage cheese – 200 gr.;

Half an apple;

Sugar – 100 gr.;

Butter – 10 g;

Sour cream – 2 tbsp.

The apple is peeled and cored and cut into small slices. Heat the butter in a saucepan and pour in our apples and 1 tablespoon of water and the same amount of sugar.

Knead the cottage cheese or grind it with a blender, add sugar and sour cream to it.

Add the apples after they have cooled well. Mix everything thoroughly. Lubricate the surface of the pancakes with the filling and roll them into an envelope.

5. Cooking pancakes with banana curd filling - video

6. Delicious pancakes with strawberries and cottage cheese

Cottage cheese pancakes with strawberries will give you a real taste of summer. They simply melt in your mouth, leaving behind a pleasant aftertaste.

Products:

To prepare the dough, take the eggs and beat until they form a thick white foam. Add sugar to them and beat well.

The next component in the dough will be salt, vanilla, ground nutmeg (to taste) and beat until thick and homogeneous.

Pour milk, add sifted flour, and vegetable oil. Mix again until the lumps disappear.

Let the frying pan heat up. Using a silicone brush, grease the surface of the pan with vegetable oil and pour in the first pancake. As soon as the edges are browned, turn it over. We do this with all the dough.

We rub the cottage cheese through a sieve. Add powdered sugar to it and stir until smooth, add a little vanilla essence and mix again.

Melt the chocolate in a water bath. For better taste, you can add heavy cream to it. Pour the chocolate into a bag and set it aside.

Grease the pancakes with curd mixture and fold them into an envelope.

We cut the strawberries into slices and place them nearby. In a bag of chocolate, cut off a corner and pour a thin stream over the pancakes.

So, we learned how to cook pancakes with and without filling. But, when you are about to serve a dish to the table, the question arises - “What is the best way to wrap pancakes so that they are beautiful?” From the video lesson you will learn how to do this so that the pancakes look aesthetically pleasing and can even decorate a holiday table.

The good thing about pancakes is that they can be stuffed with both sweet and savory fillings, resulting in a delicious snack. You can bake with kefir or milk. Pancakes stuffed with cottage cheese can be made with a savory filling using parsley, dill, basil or arugula.

Pancakes with cottage cheese and herbs are a real summer snack. The filling can be mixed or completely replaced with Fetax cheese, add sour cream, or any ingredients to taste.

Adding garlic will give the dish a special piquant, spicy taste. The spicy filling in the pancakes gradually permeates them, saturating them with flavor. It is better to serve stuffed pancakes with cottage cheese immediately after cooking, but a cold dish does not lose its taste. There are also different ways to stuff pancakes. The most popular, delicious and easy-to-prepare recipes are described below.

Recipe with greens

To make delicious pancakes with filling and herbs you will need:

For the dough:

500 ml milk;
2 eggs;
half a glass of flour;
large table sugar;
2 tablespoons vegetable oil;
vanilla;
salt to taste.

For the cream filling:

half a kilo of cottage cheese;
120 g cream with sour cream;
dill, green onions;
salt.

Cooking rules:

The filling will not be sweet, despite the fact that it is curd. The curd mass is ground through a sieve, mixed with cream, sour cream, and salted to taste.
The greens are finely chopped and mixed evenly with the prepared filling. Everything is ready, now you can start baking pancakes.
For simple pancakes, take eggs, sugar, salt and beat thoroughly. Milk is slowly poured in and wheat flour is added in parts. There should be no lumps left in the dough.
After mixing, add sunflower oil to the dough, and you can start baking.
Bake only after heating the pan.
The dough is poured into the frying pan, the pancake is fried on both sides until golden brown.
Place a full tablespoon of curd mixture on the pancake and wrap it up.
Pancakes are laid out on a plate. You can simmer the wrapped pancakes over low heat for 5 minutes.