Pancake cone with cottage cheese and chocolate

Ingredients

15 pancakes

200 g cottage cheese

200 g heavy cream

Sugar to taste

Lemon zest

100 g chocolate

Butter

Wrap a pancake in a greased cone mold. Cut the pancake into a cone shape (with an allowance). If there's any leftover dough, overlap the pancakes with dough; if not, use an egg. Bake in the oven until firm and crispy, being careful not to burn. Carefully remove from the molds and let cool.

Press the cottage cheese through a sieve, whip the cream and sugar until stiff, mix with the cottage cheese, and add the lemon zest or vanilla. Fill the rolls and drizzle with melted chocolate. Add chopped nuts if desired. Serve immediately, otherwise the pancakes will lose their crispiness.

Enjoy!