Pancakes with cottage cheese and raisins

Ingredients:

Pancakes

• 3/4 cup flour
• 1 teaspoon of sugar
• A pinch of salt
• 3 eggs
• 1 tbsp. l. ghee
• 1.5 cups of milk

Filling

• 3/4 cup sugar
• Zest of one lemon
• 2 cups of cottage cheese
• 0.5 cups butter
• 4 eggs
• A pinch of salt
• 3/4 cup sour cream
• 3/4 cup raisins
• 1 tsp vanilla extract

Glaze

• 2 eggs
• 3/4 cup sugar
• 3 cups heavy cream
• Apricot jam

Preparation:

1. Prepare the pancakes: In a bowl, combine flour, sugar, salt, eggs, and melted butter. Mix until smooth. Add milk and mix well. Strain.
2. Heat a nonstick frying pan and melt 1 teaspoon of butter over medium heat. Pour in 2-3 tablespoons of batter. Cook the pancake until golden brown, then flip it over with a spatula and remove it when the other side is the same color. Continue until all the batter is used.
3. Prepare the filling: In a food processor, combine the sugar and lemon zest, and process until the zest is finely chopped. Add the cottage cheese, butter, 1 egg, and a pinch of salt and process until smooth. Add the remaining eggs one at a time through the hole in the lid, then add the sour cream and process. Transfer the mixture to a bowl and stir in the raisins and vanilla. Chill the filling for 2 hours or overnight in the refrigerator.
4. Prepare the glaze: Beat the eggs and sugar. Add the heavy cream and beat again.
5. Preheat oven to 190°C. Grease individual gratin dishes with butter. Spoon 2 tablespoons of the curd filling onto each crepe and roll it up. Place two or three crepes on each dish.
6. Drizzle the glaze over the pancakes and bake until golden brown, about 30 minutes.
7. Serve the cottage cheese pancakes in gratin dishes straight from the oven. Top with apricot jam.