Pancake rolls with cottage cheese filling

Ingredients

Milk 1 cup

Chocolate 100 g

Eggs 3

Baking soda 1/2 tsp

Sugar 1/2 cup

Vegetable oil 5 tbsp

Cocoa powder 1 tbsp

Flour

For the filling:

200 ml 25% cream

Cottage cheese 200 g

Icing sugar

Canned peach

Chocolate

Vegetable oil

For the dough, separate the egg whites and yolks. Beat the egg whites separately until stiff, adding a pinch of salt, and refrigerate. Beat the yolks with sugar until pale. Pour in the butter. Simmer the baking soda and add to the dough.

Bring the milk to a boil, remove it from the heat, and dissolve the chocolate in it. Mix the flour with cocoa powder. Then add enough flour to make the batter the consistency of thin sour cream. Stir the flour and chocolate mixture into the yolks. Gently fold in the whites at the end of mixing.

Bake the resulting batter into pancakes in a preheated frying pan.

Filling: Whip the cream, then add the cottage cheese and powdered sugar to taste, and beat again with a mixer. Brush the pancakes with the cottage cheese mixture. Cut the canned peach into wedges and place them near the edge. Roll the pancake into a roll. Trim the edges and cut into small pieces.

Melt the chocolate with vegetable oil (add enough oil to create a thin consistency). First, dip one side into the chocolate glaze, then the other side, then the bottom, and place on a plate. Spoon the top over the top. Glaze all the rolls in this manner. Let them set in the refrigerator.

Enjoy!