Baked Pancakes with Cottage Cheese

Cooking the Czech Way, p. 185

1 pint [2 cups] milk

2 eggs

7 oz. [1 2/3 cups] flour

Lemon rind

2 oz. fat for frying

1 oz. [2 T] vanilla sugar

FILLING:

1 lb. cottage cheese

2 eggs

3 oz. [6 T] sugar

2 oz. [2 T] butter

1 oz. [2 T] sultanas

CUSTARD

½ pint [1 cup] milk

2 lumps sugar

1 egg

Beat the eggs in a little milk, add the sugar and grated lemon rind and gradually spoon in the flour and the rest of the milk. 

Try to zest as much of the lemon as you can. It adds a wonderful element to this constellation of flavors.

Ladle into hot fat and fry thin pancakes. 

I mean, these are crepes, right? What's the difference between a thin pancake and a crepe?

Cream the cottage cheese, egg yolks and sugar, add the butter, sultanas and stiffly whisked egg whites.

For sultanas I used a mixed bag of raisins, sultanas, and craisins. It was nice!

Spread the filling on the pancakes, roll them up and cut in half. 

Pre-cutting - very tidy.

Arrange in fire-proof dish and bake for a few minutes in the oven. Then pour over custard—the milk mixed with the beaten egg and sugar. 

Any recipe that includes the phrase "pour over custard" is a-ok in my book.

Return to the oven and bake for about 20 minutes. 

If you used full ladles of batter you should have ended up with about six pancakes, which fit nicely in a 9x13-inch pan.

Serve sprinkled with vanilla sugar. 

Enjoy!

My Rating: 5/5 "The lemon zest makes these absolutely divine. That, plus the substance of the eggs and the sweetness of the cottage cheese filling, and you'll be bowled over."