Sweet Pancake Rolls

Ingredients

for the pancakes:

Milk 1 cup

Flour 1 cup

Sugar 1/2 cup

Baking soda 1/2 tsp

Chocolate 100 g

Cocoa powder 1 tbsp

Eggs 3

Vegetable oil 5 tbsp

For the filling:

Cottage cheese 200 g

Cream 33% 200 ml

Peach 1

Chocolate

Butter 15 g

To make the pancakes, separate the egg whites from the yolks and beat them with a pinch of salt until stiff. Whisk the yolks with sugar until pale, then add the baking soda and vegetable oil and stir. Pour the milk into a saucepan, bring to a boil, and remove from heat.

Add the chocolate and stir until smooth. In a separate bowl, mix the flour with cocoa and gradually add it to the yolk mixture. Then add the whipped egg whites and fold gently.

Heat a drop of vegetable oil in a frying pan and pour in a ladle of chocolate pancake batter. Spread the batter evenly and fry the pancake on both sides. You'll end up with about 10 pancakes.

Now let's prepare the filling. Whip the cream with a mixer until soft peaks form, then add the cottage cheese, powdered sugar, and whisk again.

Place the peach in boiling water for a couple of minutes, peel the skin, and cut the flesh into wedges. Take one chocolate pancake, spread it with the cottage cheese mixture, and place the peach slices near the edge.

Then roll the pancake into a roll and trim the edges. Cut the rolls into small rolls. Then melt the chocolate in a double boiler with 15g of butter and pour it over the rolls. You can also dip them in the melted chocolate on all sides, depending on how much chocolate you have. Chill the rolls in the refrigerator for 15 minutes and serve.

Enjoy!