Baked pancake roll with cottage cheese and cranberries

Prepare the products according to the list.

Cranberries can be used as fresh or frozen, or you can replace them with any other berries or sliced fruit of your choice.

It is best that all the ingredients for cooking a pancake in the oven should be at room temperature.

Pancake dough roll is prepared quickly enough, so the oven should be turned on in advance to preheat to a temperature of 180 degrees.

In a deep bowl combine the eggs, sugar and salt. Beat at high speed with a mixer for about 2-3 minutes, until puffy and white.

Pour in the milk. Stir.

In batches, mixing each time, pour flour through a fine sieve. The pancake batter should be liquid enough to run down from a spoon in a thin stream.

Melt the butter in any convenient way. This can be done on a stove, over low heat, or in a microwave on minimum power in short bursts of 10-15 seconds.

Slightly cool the melted butter and, stirring continuously, add it to the bowl with the dough.

Line a deep (rimmed) baking tray with baking parchment and grease with vegetable oil. Pour the liquid batter onto the baking tray, gently smooth it out and put it in the oven preheated to 180 degrees for about 30 minutes.

Prepare the cottage cheese filling for the pancake.

In a deep bowl combine cottage cheese, sour cream and sugar. Beat on high speed blender for about 2-3 minutes, until smooth.

Cool the baked pancake slightly and remove from the parchment. Then spread the cottage cheese filling and flatten.

Wash and dry cranberries and sprinkle them evenly over the curd filling.

Roll up the pancake with filling.

Tender roll of baked pancake with cottage cheese and cranberries is ready. Cut it crosswise into rolls and serve.

Bon appetit