Cottage cheese casserole with pancakes
4 servings
40 minutes
Cottage cheese casserole with pancakes is a wonderful dish that combines the fluffiness of the casserole and the tenderness of thin pancakes. Such recipes are believed to have originated in Europe as a way to give classic pancakes a richer flavor and appetizing texture. The casserole is soft with a light vanilla aroma, while the cream-soaked pancake rolls add sophistication. It combines the tenderness of cottage cheese, the sweetness of cream, and a light caramelization of baked pancakes. This is a great option for a family breakfast or cozy dessert, especially when paired with berry jelly that highlights the creamy softness of the dish.
1
For the test, sift the flour through a fine sieve. Whisk the eggs. Add 0.5 tablespoons of sugar, salt, and pour in room temperature milk. If you want lighter pancakes, you can replace half of the milk with sparkling water.
- Wheat flour: 200 g
- Chicken egg: 2 pieces
- Sugar: 2.5 tablespoons
- Salt: pinch
- Milk: 400 ml
2
Pour the obtained mixture into the flour, mix, and add 0.5 tablespoons of melted butter in a thin stream. Then the dough should rest for about 2 hours at room temperature. Just before frying, dilute it with carbonated water (50–70 ml) to the most acceptable consistency.
- Wheat flour: 200 g
- Butter: 10 g
- Sparkling water: 70 ml
3
Add 2 tablespoons of sugar to the cottage cheese and mix. If the cottage cheese is too dry, add a little cream.
- Curd cheese (tvorog): 300 g
- Sugar: 2.5 tablespoons
- Heavy (double) cream: 125 g
4
Fry six pancakes in refined olive oil. Spread them with cottage cheese, roll them up. Trim the edges for evenness, place the trimmings at the bottom of the baking dish. Cut each roll into three pieces, arrange the resulting cylinders in the dish.
- Olive oil: 1 tablespoon
- Curd cheese (tvorog): 300 g
5
Mix the yolks with the cream and add a tablespoon of sugar. Cut a quarter of the vanilla pod lengthwise, scrape out the contents, and add it to the cream. Mix thoroughly.
- Egg yolk: 2 pieces
- Heavy (double) cream: 125 g
- Sugar: 2.5 tablespoons
- Vanilla pod: 0.3 piece
6
Pour the mixture over the pancake rolls. Place the dish in an oven preheated to 180 degrees for about 20 minutes. When the crust is golden and rises, the casserole can be taken out. Serve it well with berry jelly.
- Heavy (double) cream: 125 g
