Ingredients

Batter

• 2 and 1/2 cups wheat flour (such as cake flour)
• 2 cups milk
• 1 cup water
• 3 eggs
• pinch of salt
• 1 teaspoon sugar
• 1 tablespoon vegetable oil

Filling

• 400 g curd cheese
• 2 egg yolks
• 4 tablespoons powdered sugar
• 1 packet vanilla sugar

Extras

• powdered sugar
• such as whipped cream or homogenized cheese spread
• seasonal fruits such as raspberries, berries, chopped strawberries

Preparation

1. Prepare the pancake batter: blend eggs with milk, sugar, and salt. Gradually add flour while constantly mixing. Add water and blend into a uniform batter.
2. Set aside for about 20-30 minutes. Just before frying, add oil and mix thoroughly.
3. Dip a paper towel in a small amount of oil and wipe the skillet before each pancake, greasing it.
4. Spread portions of batter with a ladle (1 spoon per 1 pancake) and spread over the entire skillet. From the recipe we should get about 16-17 pancakes.
5. Fry on both sides to a gently golden color - as desired (pancakes will additionally brown during reheating) and place on a plate.
6. Fill the pancakes with cheese filling (crush and mix the filling ingredients with a fork). Fold into triangles.
7. Place about 4 pieces of filled pancakes on a skillet and reheat and gently brown on both sides on a bit of butter.
8. Serve with powdered sugar and your favorite toppings.