Pancakes with cottage cheese and strawberries

To prepare custard thin pancakes, we will need the following ingredients: wheat flour of the highest grade, milk, water, chicken eggs, vegetable oil without smell, granulated sugar and salt.

We break two eggs in a bowl, add a tablespoon of sugar and half a teaspoon of salt.

Beat everything with a whisk so that the crystals are completely dissolved.

Pour a glass of milk and pour 1.5 cups of wheat flour. Mix so that not a single lump is left. The dough is quite thick and resembles drinking yogurt.

Now we bring a glass of water to a boil and, constantly interfering the dough, gradually pour it into a bowl.

Thus, we brew flour. The dough becomes much slide and in consistency is not much different from the usual pancake dough. Add 2 tablespoons of vegetable (I use sunflower) oil without smell and simply interfere with the dough. We leave on the table for 10-15 minutes so that gluten in flour swells and pancakes do not tear when frying.

This is what the custard pancake dough looks like after rest. Mix once again so that the oil is evenly distributed throughout the volume of the mixture.

Warm up the pan. For the first pancake, lubricate it literally half a teaspoon of oil and pour the pancake dough. With a quick circular motion, distribute the dough over the surface and fry the pancake over medium heat until the lower side is browned.

We turn over and let the pancake be browned from below literally half a minute. Similarly, prepare the rest of the thin pancakes.

In the process we will make the filling. To prepare it, we will need the following ingredients: cottage cheese, strawberries, sour cream and sugar.

350 grams of cottage cheese (I have 5%), 100 grams of sour cream (with a fat content of 20%) and 50 grams of granulated sugar in a bowl.

I like a completely homogeneous creamy filling, so I break through all the products with a submersible blender. If this is not fundamentally for you, you can just mix everything with a spoon or mixer. If desired, you can add vanilla sugar or a pinch of vanillin for aroma.

250 grams of fresh strawberries quickly wash in cold water, we throw it on a sieve, dry and remove the tails.

Cut the berries with small pieces of arbitrary shape.

We shift to the cottage cheese.

It remains only to set the strawberries and the filling is ready.

The pancakes are also ready and they already managed to cool. We turn the stack so that there are soft without crispy edges on top. Put a tablespoon with a slide of the filling on the pancake.

We turn off on three sides.

After that, twist with a tube.

Thus, we wrap the entire filling in pancakes. I get 18 pieces (with a diameter of 20 centimeters), but not everyone survived until the photo. Store in the refrigerator for a day.

Delicate thin pancakes with curd cream and juicy strawberries — a delicious breakfast or afternoon snack, which will probably like your family. Prepare for health, friends, and pleasant to you appetite!