Pancakes filled with cottage cheese and strawberries
Blini are our national pride. It is the variability and variety of toppings that make them one of the most popular dishes of Russian cuisine. At the beginning of the summer season I suggest a filling for pancakes made of cottage cheese cream and fresh aromatic strawberries - it is appetizing and very tasty! Products (for 5 servings)
For the pancakes:
Kefir - 500 ml
Eggs - 2 pcs.
Flour - 200 gr
Vegetable oil - 3 tbsp.
Sugar - 2 tbsp.
Vanillailla - 1 pinch
Salt - 1/2 tsp.
*
For stuffing:
Strawberries - 400 gr
Cottage cheese - 500 gr
Sour cream - 100 gr
Sugar - 80 gr
*
Sugar powder for decoration - to tast
Prepare all the necessary ingredients.
In a deep bowl beat eggs, add sugar, salt, mix.
Add to the eggs 4-5 tablespoons of flour and vanilla, mix.
Pour two-thirds of the kefir into the bowl, stir.
Add remaining flour, mix with a whisk until smooth.
Add the remaining kefir and vegetable oil to the bowl, stir to combine. Leave 1 tbsp of oil to grease the pan before the first pancake, then you don't need to grease it, because the batter will contain the vegetable oil.
The dough is the classic pancake dough; it trickles down from the spoon in a thin stream. Leave the dough on the table for 15-20 minutes to release gluten and prevent the pancakes from tearing.
Grease a frying pan with vegetable oil and heat it up. Pour 1 half of the batter onto the hot frying pan. Rotate the pan to spread the batter across the bottom. I have a pan with a diameter of 24 cm.
Cook the pancakes for 2 minutes on each side, then stack them on a plate.
I make 10 pancakes from the total amount of batter.
Prepare the filling. To do this, combine cottage cheese, sugar and sour cream in a bowl, mix together.
Wash strawberries, clean off green tails. Cut large berries in half. Set aside a few strawberries for decoration.
Spoon 1 tablespoon of the cottage cheese cream with a spoonful on one side of the pancake. Place the strawberry halves in a row on top.
Starting with the side that has been greased with cream, roll up the pancake.
Do the same with the rest of the pancakes. To stabilize the cream (slightly hardened), and the pancakes were easier to cut, you can send them to the fridge for a while.
The pancakes filled with cottage cheese and strawberries are ready! Cut them in half, garnish with powdered sugar and fresh strawberries and serve.
Slightly sweet, soft pancakes, juicy berries, and tender, melt-in-your-mouth cottage cheese cream are the perfect combination.
Such a cottage cheese and berry dessert doesn't need any sauces or toppings. This is an incredibly tasty and beautiful dish