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

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

1. Eggs are beaten with a pinch of salt until frothy.
2. Not cold milk is also poured here and the sifted flour is poured in advance a couple of times.
3. Vegetable oil is added.
4. The dough is kneaded, from which thin pancakes are fried.
5. While they are cooling, you need to knead the cottage cheese with sand. The amount of sugar is adjusted to taste. Pre-washed and scalded with boiling water raisins are also added to the filling for cottage cheese pancakes.
6. It remains to wrap the tubes with a sweet filling, put them in a mold, thickly grease the top with butter and send to 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 the dough on kefir

Ingredients: a glass of flour without a top, 210 g of medium-fat cottage cheese, a pinch of salt, half a liter of thin kefir, sugar to taste, 2 tbsp. tablespoons vegetable oil, egg, 3 tbsp. spoons of sour cream, ¼ teaspoon of baking soda.

1. Baking soda is extinguished in a warm fermented milk product. Fine salt, an egg, a glass of flour, vegetable oil are also added here. All ingredients are combined with a whisk. It is important to carefully break up all the formed lumps. To get a sweetish dough, you need to add sand to it to taste.
2. If the mass turned out to be thick, you can add a little boiled water to it, having achieved the desired consistency.
3. The pan is lubricated with a minimum amount of oil using a silicone brush. Thin ruddy pancakes are baked on it.
4. Cottage cheese is kneaded with a crush with sour cream and sugar.
5. Pancakes are filled with a sweet mass and tightly wrapped.

Cooking in the oven

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

1. You need to start with pancakes. To prepare them, chicken eggs (2 pcs.) Are lightly beaten with a whisk with 1/3 of all granulated sugar and salt. A minimum foam should appear on the surface.
2. All liquid components are immediately poured here, and soda is poured.
3. Next, the sifted flour is poured. The mass is whipped with a whisk. It should become homogeneous.
4. Thin golden pancakes are baked.
5. For the filling, the cottage cheese is mixed with the remaining eggs and sand. Vanilla sugar is also added to it. Products are whipped with an immersion blender.
6. Raisins are poured with boiling water for 8-9 minutes, after which they are dried on a paper towel. Dry fruit is mixed with the curd mixture.
7. Pancakes are stuffed with stuffing and folded very tightly into envelopes.
8. Then they are laid out on a baking sheet, very generously smeared 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. tablespoons of vegetable oil, 2 large eggs, sugar, salt to taste.

1. In a large bowl, a couple of chicken eggs are beaten with milk, salt and sand. The amount of sugar can vary from 2 to 4 large spoons.
2. Sifted flour is also poured here a couple of times. Oil is poured out last.
3. The resulting mass is thoroughly mixed. You should get a homogeneous dough. It is most convenient to do this with an ordinary whisk or a special blender nozzle.
4. When there are no lumps left in the mixture, it remains for 20-25 minutes at room temperature.
5. Next, pancakes are fried in a hot frying pan for a couple of minutes on each side.
6. Curd filling is wrapped in the resulting cakes.

Ready-made 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 - homemade), 5-6 tbsp. spoons of granulated sugar, a faceted glass of flour of the first grade, 4-5 tbsp. spoons of homemade sour cream, 3 large eggs, 90 ml of refined oil, a pinch of soda and salt.

1. Cottage cheese should be crushed as much as possible. If the product has large pieces, it is best to use a blender.
2. One egg, all sour cream and 4 tablespoons of sand are driven into the cottage cheese.
3. To taste, the filling can be flavored with vanilla or cinnamon.
4. To prepare the dough, all the remaining products in the recipe are alternately combined. Oil is added last.
5. The thinnest pancakes are baked from the resulting homogeneous mixture.
6. The filling is wrapped in the resulting cakes. It is most convenient to fold pancakes in envelopes.

Served with sour cream and/or any berry jam.

With the addition of salmon

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

1. First, according to any recipe you like, large pancakes are prepared. The main thing is not to add regular and vanilla sugar to them.
2. Cucumbers get rid of the rough skin and chop into thin long straws.
3. The fish is removed from the skin and cut into small pieces.
4. Fresh greens are washed, shaken off excess water and chopped with a knife.
5. Pancakes are smeared with curd cheese mixed with chopped herbs (thin layer), cucumber strips and fish pieces are laid out on the edge. The cake is rolled up.

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

Filled with cottage cheese and herbs

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

1. The greens are thoroughly washed, dried and very finely chopped with a sharp knife.
2. Olive oil, crushed garlic, pepper and salt to taste are added to this mass.
3. Fragrant dressing is combined with cottage cheese. The mass is whipped with a special blender nozzle until smooth.
4. Pancakes are rolled up. From above they are decorated with the remaining branches of greenery.

Before serving, pancakes stuffed with cottage cheese are lightly fried in a frying pan with hot oil. It is delicious to serve them 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.

1. First, the raisins are washed well, poured with boiling water and set aside. Next, dry it on a paper towel.
2. Cottage cheese is rubbed with a fork or a suitable blender attachment. It combines with sugar, sour cream and raisins.
3. Pieces of a peeled apple are also poured here.

Today I will tell you how to deliciously feed the children with cottage cheese, which they do not always eat willingly. Even the most fastidious kid is unlikely to refuse pancakes, so we will hide the cottage cheese, and even make a delicious cream. Milk pancakes with aromatic cottage cheese filling and delicate sour cream filling are a great breakfast for the whole family!

You can cook absolutely any pancakes according to your favorite recipe, not necessarily in milk with the addition of eggs. For stuffing, most often I prefer pancakes with milk and water, as they turn out tasty, tender, elastic, and also economical. But in the case of adding a sweet filling, I cook it with milk - this is a matter of taste.

By the way, for a change, I suggest looking at recipes for pancakes with savory fillings:

Ingredients:

Pancake dough:

Curd stuffing:

Sour cream filling:

Cooking step by step with photos:

The recipe for thin pancakes in milk, in addition to milk itself, includes ingredients such as wheat flour (I have the highest grade), chicken eggs, granulated sugar, vegetable oil (I use sunflower) odorless and salt. For the filling, take cottage cheese of any fat content (I have 5%), chicken eggs, sugar and vanillin. As a flavoring and aromatic additive, I added candied oranges, but you can put any others, as well as, for example, dried cranberries or cherries, raisins, prunes, dried apricots - everything to your taste. To prepare a gentle fill, take sour cream (I chose 20% fat) and sugar.

Cooking pancake dough. Break one medium-sized chicken egg into a bowl, add a pinch of salt and 1 tablespoon of granulated sugar. Let's chat a little with a whisk or fork, you can even beat with a mixer. Then pour a glass of milk (room temperature) and sift 260 grams of wheat flour.

Using a mixer or a whisk, bring the dough to a homogeneous state so that there are no lumps, otherwise they will later be in pancakes. The dough should get thick, like sour cream. Pour the rest of the milk in parts, stirring the dough.

In terms of consistency, it turns out to be quite liquid. Now pour in 2 tablespoons of refined vegetable oil and mix it with a spoon. We let the finished dough stand for about 10-15 minutes, so that gluten develops in flour and thin pancakes in milk are elastic, not torn.

In the meantime, prepare the filling for the pancakes. In a separate bowl, put 600 grams of cottage cheese, 2 chicken eggs, 2 tablespoons of sugar (more or less) and a pinch of vanillin for flavor.

We punch everything with a submersible blender to get a smooth and homogeneous mass. If you do not have such an assistant, you can simply rub the cottage cheese through a sieve, and then mix thoroughly with the rest of the ingredients. Another option: you can just mix everything well, but only if you like the curd filling is not homogeneous, but with grains.

As a filler, I like homemade candied oranges (), which I cook at home quite often. They are moderately sweet and very fragrant. Just grind them with a knife. Too dry and hard candied fruits can first be soaked in hot water or strong alcohol.

It's time to bake pancakes with milk. We heat a suitable frying pan (I have a special rather heavy pancake maker - 21 centimeters in diameter) and pour about 2 tablespoons of dough into it. For the first pancakes, you can grease the pan with a small amount of vegetable oil so that the dough does not stick. The amount of dough for one pancake may vary depending on the diameter of the pan. With a quick movement, we distribute the dough over the pan, that is, let it spread evenly. We bake a pancake for about 3-4 minutes on one side.

Then turn it over and bring the other side to a ruddy state. Similarly, prepare the rest of the pancakes.

From this amount of products, I got 16 thin pancakes with milk. You can have more or less, but in any case, they are very tasty, tender and fragrant.

Turn the stack over: so the top will be already soft pancakes without crispy edges. This is very convenient when filling them with stuffing.

To stuff 1 pancake, I need about 1 tablespoon of filling with a slide. With a spoon, spread the curd mass over the pancake.

Pancakes with curd is the perfect start to the day. Here you have both proteins and carbohydrates to charge the body for the whole day, and a bunch of vitamins and elements that help improve well-being and activate internal energy. However, they must be cooked properly so that the cottage cheese filling does not turn out dry. Pancakes prepared according to our recipe are juicy, delicious and melt in your mouth.

Ingredients for cottage cheese filling:

Cottage cheese- 300-500 grams.

Sour cream- 3-4 tablespoons

Sugar- 3-4 tablespoons

Vanillin(optional) - sachet (1 gram)

Pancake Ingredients:

Milk- 0.5 liters

Eggs chicken - 3 pieces

Butter vegetable - 100 grams in the dough, 20 grams of frying.

Sugar- 1 tablespoon

Flour- 1 cup (250 grams).

Spices: salt (pinch), soda (pinch), vanillin (1 gram bag) optional.

Stuffing for pancakes from cottage cheese

Cottage cheese for the filling should be made as small as possible. Large pieces can be mashed with a fork or use a food processor (blender).

Drive 1 chicken egg into the cottage cheese, add sour cream and sugar. Top up with vanilla. Mix.

How to cook pancakes stuffed with cottage cheese

We described the recipe for delicious thin pancakes with milk . After you have kneaded the dough, fry the pancakes on both sides.

Wrap the cottage cheese filling in a pancake, as shown in the photo (click to enlarge). .

Delicious pancakes with cottage cheese are ready

Bon appetit!

Pancakes with curd

Tasty and healthy snack, uplifting - pancakes with cottage cheese. However, they still need to be properly prepared and served in order not only to enrich the body with usefulness, but also to get real pleasure. There are many tricks, recipes and features of this seemingly simple dish, which you can learn to cook by simply following the data.

What is the real benefit of curd?

What is hidden in this fermented milk product? And this is a whole range of substances necessary for a person, especially for children, the elderly and everyone who prefers a healthy lifestyle. And for those who follow the figure, cottage cheese is a real find, because 100 grams of a fermented milk product contains 90 kilocalories (on average, since cottage cheese is fatty, low-fat and low-fat, and, of course, home-made - containing the maximum amount of healthy fats and vitamins). For the same 100 grams, cottage cheese has 17 grams of protein, only 1.5 carbohydrates and a similar amount of fat.

Cottage cheese enriches the body with proteins, which contributes to the growth and strengthening of muscles and the skeletal system. Also, this product is a storehouse of calcium, iron, potassium, vitamins of groups B, A, PP, C and H. A number of these vitamins and minerals allow you to normalize blood cholesterol levels, normalize the functioning of the nervous and vascular systems, improve memory and skin condition , allows you to strengthen the immune system, as well as stabilize the pressure. Important elements in cottage cheese are the amino acids tryptophan and methionine. It is they who put in order the level of cholesterol and have a positive effect on the liver, strengthening it, allow you to strengthen the work of the nervous system, and at the same time calm and improve sleep.

Recipe for pancakes with Austrian cottage cheese

Cooking the pancakes themselves is not a difficult process, you need to decide on a recipe, of which there is an incredible amount: on whey, water, milk, with flour, without it or on protein. Decide which ones you need, but remember that the cottage cheese will be present inside, which means that you will need strong pancakes so that the filling is not separate from the base. There is one wonderful recipe for thin pancakes with cottage cheese, which is suitable for both dessert sweet pancakes and salty pancakes with herbs and salt. This miracle recipe is called “Austrian pancakes”:

For pancakes:

• Flour - 150 grams.
• Eggs - 3 pieces (2 whole and 1 yolk).
• Salt and sugar - no matter whether you choose sweet or salty fillings, sugar is needed.
• Vanilla - if the pancakes are with sweet curd.
• Milk - 250 grams.
• Sunflower oil - it is better to put it in an adze, then you will not need it for frying. So pancakes with cottage cheese will never be dry even the next day, if left, of course.

For filling:

• Cottage cheese - 250 grams. It is better to grind the cottage cheese with other products before mixing it through cheesecloth, pass it through a blender / meat grinder, so it will be much easier to mix everything.
• Vanilla - sugar or powder (sugar 1 sachet, powder - on the tip of a knife).
• Eggs - 3 pieces.
• Sugar - 100-150 grams, to taste.
• Butter - 70 grams.
• Sour cream - 150 grams.

As for sour cream: If you take low-fat or low-fat cottage cheese, sour cream is practically necessary - according to the rules when preparing the filling, if you use sour cream, you do not need to put sugar, but it all depends on your desire and tastes. Cottage cheese, even if you bake pancakes, will be dry and unsweetened, even if you put a lot of vanilla sugar - everything to your own taste. It is better to take low-fat sour cream - 15%, add a few tablespoons (if the dish is dietary), and knead well with cottage cheese, and then add the rest of the products, including sugar. In general, it is better to beat sugar with eggs, so it will melt faster, and the eggs will beat better and thicker.

• Lemon juice or zest - so the taste of cottage cheese will be settled, even if it is sour, it will become neutral.

As for sugar: Sugar must be added to cottage cheese (if you do not put sour cream, the filling will be too watery), but if you do not use curd mass, in which sugar is already present initially. Why is it better: it is more homogeneous, raisins or other dried fruits are already present in it, like sugar, it is as useful as simple cottage cheese, there is less work with it. Why it is worse: you cannot adjust the amount of sugar, it is drier, and even sour cream, cream or milk will not make it softer. And cottage cheese with sugar releases its juice, becomes richer, even low-fat cottage cheese will not be dry in pancakes.

• Dried apricots, raisins, dried pineapples or bananas, strawberries or peaches, other dried fruits and nuts - whatever your heart desires - 50 grams.

Prepare pancakes by mixing eggs with sugar, adding milk, vegetable oil and vanilla, mix, add flour in a thin stream, knead the dough. When adding oil to the dough, it is not necessary to pour it into the pan. By the way, when preparing their pancakes (American pancakes for breakfast), Americans never pour oil into the pan.

Pass the cottage cheese through cheesecloth, wipe it in a blender or whatever you have on hand, add sour cream. Mix everything together well. After wipe the eggs with sugar and vanilla (if there is no sour cream, but everything is according to your desire), add to the cottage cheese. Butter needs to be softened a little and also added to the filling, grind until smooth. Drop citric acid or zest. Now mix everything, well, or beat with a mixer at medium speed, otherwise the mass for pancakes with cottage cheese will be liquid.

Pancakes should be wrapped like this: put the mass on the pancake with a spoon almost in the middle, make an envelope out of the pancake. Then you can grease with yolk - it is indicated in the recipe, and put in the oven for 15 minutes at 150 degrees, so you get a wonderful and crisp golden crust. And if you need more tender pancakes with cottage cheese, put them in a pan with high sides, put on a small fire and simmer under the lid for 15-20 minutes.

Another way to cook pancakes with cottage cheese soft and not dry: Make a gravy with milk, sour cream, egg yolk and sugar. Beat all the products with a spoon or in a mixer, and when you stew, pour the gravy into the pan - the taste is wonderful.

There are a lot of curd fillings for pancakes and pancakes. Cook with us - or use our recipes as the basis for creativity!

• 500 g of cottage cheese;
• 2 yolks;
• 1 tbsp sour cream;
• sugar and salt to taste.

This is a very simple and quick recipe, and it is egg-free. Pound cottage cheese with yolks, sugar to taste, add salt and sour cream. Make sure that the sugar is completely dissolved, or make a filling with powdered sugar.

Recipe 2: Stuffing for eggless cottage cheese pancakes with raisins

Curd filling for pancakes and pancakes without eggs according to this recipe is tender, fragrant and sweet and sour. Recipe step by step, with photos!

• cottage cheese (preferably homemade, moderately fatty) - 500 g;
• fine sugar or powdered sugar - 3-4 tbsp. l. (taste);
• vanilla sugar - 10 g or vanillin - on the tip of a knife;
• lemon zest - 1 tsp;
• dark raisins - 3-4 tbsp. l.;
• sour cream or kefir - 2-4 tbsp. l. (depending on the moisture content of the curd).

First you need to prepare all the ingredients for the curd filling for pancakes separately. And then you just need to combine them and mix well.

Wash the lemon well. And then scald with boiling water. It is imperative to do this, because we need the upper part of the fruit, which is usually taken with our hands. Done? Wipe the lemon with wet towels. And remove the zest. An ordinary grater or a special one, without catching the white part. Orange can be used instead of lemon. It will turn out delicious too.

Wash all the small specks from the raisins. They are usually abundant in dried grapes. Just boil with boiling water. Let the raisins lie in it until the water cools to a warm state. 10-15 minutes.

Cottage cheese, if it is granular, pass through a metal sieve or meat grinder. And you can add sour cream or kefir, and then grind with a blender. It is desirable that the cottage cheese be of medium fat content and of very high quality. After all, this is the main ingredient of our filling for pancakes. Therefore, it is better to ignore “curd masses” and “curd products”.

Add fine sugar or powdered sugar. The recipe describes the approximate amount, it is better to be guided by your taste and the acidity of the cottage cheese that you use to prepare the filling.

To make it more fragrant, add a pack of vanilla sugar or a little vanillin. Just don't confuse. Vanillin should be put quite a bit.
Add raisins and lemon zest to the tender mass of cottage cheese. I love the citrus note in the curd filling for pancakes, pies or cheesecakes. I hope you enjoy it too. Stir the filling.

That's all, in fact, the curd filling for pancakes is ready. You can stuff pancakes, fold and try!

Recipe 3: Cottage cheese filling for pancakes with raisins and dried apricots

This is a variant of a sweet filling that children love to eat. You can use a variety of candied fruits, as well as nuts or grated chocolate, for example. Check out this step by step recipe with photos!

• Cottage cheese - 250 Grams
• Raisins - 50-70 Grams
• Dried apricots - 2 Art. spoons
• Sugar - 3-5 Art. spoons
• Egg - 1 Piece
• Pancakes - 10-12 Pieces
• Butter - 50 Grams

1. First you need to put the cottage cheese in a deep bowl and knead it with a fork so that there are no lumps. You can also use ready-made curd mass.


2. It is better to pre-fill raisins with boiling water for 3-5 minutes, and then dry them properly. In this recipe for making cottage cheese filling for pancakes, 2 types of raisins are used - light and dark.


3. Cut dried apricots into small pieces and send to cottage cheese. Crack in 1 egg and mix thoroughly. Add powdered sugar and mix well. For flavor, you can add a pinch of vanilla or cinnamon, for example. If the filling turns out to be watery, you can pour 1 tablespoon of starch.


4. That's all, surprisingly simple, but very tasty cottage cheese filling for pancakes at home is ready. It remains only to put a small amount of filling on the pancake.


5. Carefully wrap it with an envelope so that the filling is completely covered with a pancake.


6. Send the butter to the pan and heat it up. Put the stuffed pancakes (edges down) and fry on both sides until a delicious crust appears.

Recipe 4: Cottage cheese filling for pancakes with butter

• Chicken egg - 1 pc.
• Sugar - 50 g
• Curd - 300 g
• Butter (melted) - 1 tsp.

For the filling, beat the cottage cheese with a blender.
Mix it with 50 g of granulated sugar, 1 egg, 1 tsp. melted butter and beat again with a blender until smooth. If desired, you can add a little vanilla. The filling is creamy, but it does not flow out of the pancakes at all.

Put the stuffing on the fried side.

Wrap the bottom edge of the pancake over the filling.

Wrap the left and right edges towards the middle.

Now roll the pancake up. You will get a neat rectangular semi-finished envelope that can be put in the refrigerator or freezer.

Fry pancakes on both sides and serve.

Recipe 5: Delicious stuffing for pancakes from cottage cheese and kiwi

The combination of the sweetness of the curd filling and the pleasant sourness of kiwi will give pancakes a magical taste, and vanilla essence will complement the dish with a pleasant vanilla aroma.

• cottage cheese (medium fat, fresh, preferably homemade) - 150 grams;
• condensed milk - 1 tbsp. the spoon;
• sour cream (20%) - 1 tbsp. the spoon;
• sugar - 1-2 tbsp. spoons;
• vanilla essence - 1 drop;
• kiwi - 1 piece.

The first thing to do when starting to cook is to mix cottage cheese and sugar in a convenient small container. Add condensed milk and sour cream. The choice of all dairy products must be approached very carefully, because the overall taste of the filling and the usefulness of the dish as a whole will depend on their taste and natural composition. It is good if you can use homemade products.

So, mix cottage cheese, sugar, condensed milk and sour cream until smooth. Drip vanilla essence for flavor. In the cottage cheese filling from homemade granular cottage cheese, graininess will be well felt. Therefore, if you do not like this taste, then you can beat the mass with a blender until smooth. I love such a granular structure of the curd filling and just mix the filling well without whipping with a blender.

Kiwi clean and cut into small pieces as in the photo. In addition to kiwi, in principle, you can use any fruit. But the taste of kiwi most subtly emphasizes the taste of the curd filling and they perfectly complement each other in color.

When the curd filling is ready, the kiwi is sliced, it remains only to wrap everything in pancakes. For such a filling, most often I bake.
There are many ways to wrap the filling, but my family loves it the most when I make rolls. To do this, simply put the curd filling on the pancake in the center, sprinkle with kiwi slices on top and roll it up so that the filling is in the middle.

Such a pancake roll then needs to be cut into small pieces and served sprinkled with powdered sugar or cocoa powder, or watered with condensed milk. You can decorate the dish with kiwi slices.

Recipe 6: How to make filling for pancakes from apples and cottage cheese

• 100 g cottage cheese
• 50 g sour cream
• 3 medium red apples
• 4 tbsp. l. Sahara
• 50 g butter

1. Peel the apples, remove the core and cut into small cubes.
2. Mix cottage cheese with sour cream until creamy.
3. Melt butter in a saucepan, add sugar and apples. Cook over high heat, stirring constantly, for 7-10 minutes, until the apples are completely soft.
4. Cool and mix with curd cream.
5. Serve with warm pancakes.

Recipe 7: How to make cottage cheese and semolina stuffing for pancakes

• 400 g fat cottage cheese
• 1 st. l. semolina
• 1 sachet of vanilla sugar
• 200 g sour cream 20%

1. For the filling, put cottage cheese in a bowl, add sour cream, semolina and vanilla sugar and grind to a smooth paste.
2. For each pancake, place 2 tbsp. l. toppings, wrap and serve immediately.

Recipe 8: Cottage Cheese, Yogurt and Raspberry Stuffing

We will supplement the classic curd filling with yogurt and raspberries, it will be very tasty.

• Curd 250 g
• Natural yogurt - 100 ml.
• Powdered sugar 1-2 tbsp. l.
• Raspberries - a handful

We are preparing the stuffing. Put cottage cheese, yogurt and powdered sugar in a bowl. We mix everything.

We spread the sweet curd mass on a pancake. We put raspberries on top and wrap the pancake with a tube.

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Shrovetide table is always full of delicious and fragrant pancakes! Any housewife has in stock her own unique recipe for preparing this delicacy. Moreover, not only the dough for pancakes differs, but also the filling. Even ordinary pancakes with cottage cheese can be beaten in such a way that you get just a culinary masterpiece.

Simple recipes for curd pancakes

There are many options for making pancake dough. The most widespread are pancakes made with milk, sour cream, kefir, whey and mineral water. The ingredients are almost the same, only the base changes. In any case, the products are very delicate, thin and incredibly tasty.

But the form of cooking pancakes with cottage cheese can be very different. The filling can be wrapped inside, make pancakes with baking, put them to languish in the oven. Yes, and the filling itself for each hostess turns out in her own way.

Pancakes with curd filling

Making pancakes with cottage cheese is quite simple, but products according to this recipe have one feature. They can be prepared ahead of time and stored in the freezer. Before serving, they are simply fried in a pan without defrosting. A very convenient option when guests are already on their way. The dough is very elastic, the products are easy to bake without sticking to the surface of the pan.

For the test you will need the following products:

• 2 eggs;
• salt and sugar to taste;
• a spoonful of oil;
• 1.5 cups of milk and water;
• 2 cups of flour.

For filling:

• 1 egg;
• 300 grams of cottage cheese (preferably fatty);
• sugar to taste.

Cooking:

Advice! The same pancakes are excellent with baking. When one side is almost ready, and the reconciliation of the dough is slightly dry, the filling is laid out directly on the product. After the bottom is well fried, the pancake is folded in half and removed from the pan. Delicious curd pancake with bacon is ready!

Mineral water pancakes with cottage cheese and cheese

Delicious pancakes are obtained according to this recipe! Cheese and greens, which are added to the filling, give the products a very original taste. Ingredients needed to prepare the dough:

• 3 cups flour;
• a glass of mineral water with gas;
• 1.5 cups of milk;
• 3 eggs;
• a tablespoon of melted butter;
• salt and sugar.

For the filling, you should take a pack of good cottage cheese, a teaspoon of starch, an egg and a package of curd cheese with herbs. If desired, it can be replaced with regular cheese. Then you still need greens and garlic.

Cooking:

1. All ingredients are mixed. It is worth remembering that to get a smooth dough without lumps, the liquid is always poured into the flour, and not vice versa! Ghee is added at the very end, when the dough is almost ready.
2. Pancakes are very thin. To make things go faster, some housewives put two pans on the stove at once. At the same time, you can prepare the filling.

   It is advisable to grind all the components well, at the end, chopped greens and crushed garlic are added.

3. The filling is wrapped in prepared pancakes. Finished products are stacked in a frying pan greased with butter and left to simmer over very low heat for another 5-10 minutes.

Advice! You can slightly modify the recipe and add grated hard cheese to the dough. And wrap the filling in ready-made cheese pancakes. It turns out a very tasty dish in which the delicate sweet curd filling goes well with salty cheese pancakes.

Lush cottage cheese pancakes

Pancakes with cottage cheese are not only thin, but also lush. For their preparation, a special dough is required, but you should not be afraid. It takes only half an hour to prepare.

Required products:

• 0.5 kilograms of cottage cheese (medium fat content);
• 2 eggs;
• a can of condensed and 2 cups of regular milk;
• salt and vanilla sugar;
• vegetable oil;
• baking powder (you can use soda);
• 1.5-2 cups of flour.

Cooking:

Original pancake recipes

Make pancakes with cottage cheese for a short time. But you can spend a little more time to create real beauty that will be an amazing decoration for the festive table. And certainly the guests will be delighted if they try such a yummy!

Pancakes in a pot

Pancakes baked in the oven are worth trying once, and it is unlikely that you will be able to refuse this dish.

1. To cook pancakes in a pot, you will need 12 pancakes, 1 pack of cottage cheese and 2 tablespoons of butter.
2. Cottage cheese is thoroughly whipped with other ingredients until airy. A base is laid out at the bottom of the clay pot - one pancake. The remaining products are cut into halves, which are laid along the edges with curd filling.
3. The halves are folded quite tightly into flagella, which are cut into 4 more parts. Ready rolls are laid out in layers, each of which is poured with melted butter.
4. The pot is placed in an oven preheated to 200 degrees for 15 minutes. You don't need to close it.

After a quarter of an hour, you can feel the unforgettable aroma of baked curd pancakes.

Cottage cheese pancakes in sour cream soufflé

Pancakes baked in sour cream are an excellent way to surprise and delight your loved ones and friends. From such a treat, everyone will surely be completely delighted. Products prepared according to this recipe are very tasty when served hot. And they are even better cold!

The whole secret of these pancakes is in the filling. In this case, the dough can be prepared according to any proven recipe. And for filling you need:

• 400 grams of cottage cheese, it is better to take grainy, fatty, ideally homemade;
• a handful of prunes and dried apricots, pre-soak them in hot water to swell.

For the soufflé you will need:

• 2/3 cans of sour cream (about 300-350 grams);
• 2 eggs;
• 0.5 cups of fine granulated sugar;
• vanillin;
• 2 tablespoons unscented oil

Cooking:

Advice! You can try changing this recipe a little:

1. For this, mini-pancakes are prepared for about two bites. Each is smeared with curd mass and placed in a baking dish or pot.
2. Then the resulting dish is poured with a mixture of fatty rustic sour cream with sugar and poppy seeds and placed in the oven.
3. At a minimum temperature, pancakes languish for about 1.5–2 hours. If time is running out, then you can increase the temperature, then the cooking time is reduced to 30-40 minutes.

In any case, pancakes in sour cream filling are soaked and turn out amazingly tender, melting in your mouth!

Curd pancakes with herbs

This is a great option for snack pancakes that you can eat without worrying too much about your figure. Such a tasty dish will be a good addition to a low-calorie diet. The simplicity of their preparation lies in the fact that all products can be found in the refrigerator of any housewife. Yes, and the cooking time is spent a maximum of 20 minutes.

Ingredients:

• fat-free cottage cheese - 1 pack;
• ¾ cup milk;
• 3 eggs;
• 1-1.5 cups of flour;
• any chopped greens, salt.

If desired, you can add a little butter and a pinch of sugar.

Cooking:

1. Cottage cheese, milk and flour are whipped in a blender. Greens and spices are added to a homogeneous mass, mixed on a low setting.
2. Pancakes should be fried over medium heat so that they do not burn, but bake well. You can use a piece of bacon to grease the pan.
3. The products are very delicate, airy, so you should turn them over and remove them very carefully. Each pancake is folded into a triangle and beautifully laid out on a dish.

How to cook cottage cheese pancakes with herbs - video

Unsweetened pancakes with curd filling

There are also simple options for creating pancakes for a snack. It is necessary to prepare 25-30 small pancakes according to your favorite recipes without adding sugar and one of the proposed toppings:

1. Mix 250 grams of cottage cheese with 2 tablespoons of mayonnaise, add 2 chopped garlic cloves and a handful of dill to the mixture. Can be salted to taste.
2. Grind a pack of cottage cheese with garlic and parsley. Bulgarian pepper and pickled (salted) cucumbers grate on a fine grater, add to the mixture.

   It is best to beat the mass with a mixer to give it uniformity and splendor.

3. Mix 200 grams of cottage cheese with 2 tablespoons of red caviar, 1 tablespoon of softened butter and finely chopped dill. Add ground nutmeg for flavor.

Pancakes with cottage cheese are prepared very simply and quickly. But it is important to make the filling as tender and airy as possible. If there is no blender at hand, a sieve will come to the rescue, through which you can rub the cottage cheese so that there are no lumps left.

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