Pancakes recipe with cheese mixture. Recipe for pancakes with curd mass

A great variety of curd fillings for pancakes and pancakes has been invented. Cook with us - or use our recipes as a basis for creativity!

500 g cottage cheese;
2 yolks;
1 tbsp. sour cream;
sugar and salt to taste.

It's very simple and quick recipe, and he's ballless. Grind the cottage cheese with the yolks, sugar to taste, add salt and sour cream. Make sure that the sugar is completely dissolved, or make the filling with powdered sugar.

Recipe 2: Filling for pancakes from cottage cheese without eggs with raisins

The curd filling for pancakes and pancakes without eggs according to this recipe is tender, aromatic and sweet and sour. Step-by-step recipe, with photos!

cottage cheese (preferably homemade, moderately fatty) – 500 g;
fine sugar or powdered sugar - 3-4 tbsp. l. (taste);
vanilla sugar - 10 g or vanillin - on the tip of a knife;
lemon zest – 1 tsp;
dark raisins – 3-4 tbsp. l.;
sour cream or kefir – 2-4 tbsp. l. (depending on the moisture content of the cottage cheese).

First you need to prepare all the ingredients for the curd filling for the pancakes separately. And then you just need to combine them and mix well.

Wash the lemon well. And then scald with boiling water. It is necessary to do this, because we will need the upper part of the fruit, which is usually grasped with our hands. Done? Dry the lemon with damp towels. And remove the zest. With a regular grater or a special one, without catching the white part. You can use orange instead of lemon. It will turn out delicious too.

Wash all small specks from the raisins. There are usually plenty of them in dried grapes. Just make it angry with boiling water. Let the raisins sit in it until the water cools to a lukewarm state. 10-15 minutes.

Cottage cheese, if it is grainy, pass through a metal sieve or meat grinder. Or you can add sour cream or kefir, and then puree with a blender. It is desirable that the cottage cheese be of medium fat content and of very high quality. After all, this is the main ingredient of our pancake filling. Therefore, “curd masses” and “ curd products“It’s better to ignore it.

Add fine sugar or powdered sugar. The recipe describes the approximate quantity, it is better to focus on your taste and the acidity of the cottage cheese that you use to prepare the filling.

To make it more fragrant, add a packet of vanilla sugar or a little vanillin. Just don't get it mixed up. Vanillin should be added just a little bit.
Add raisins and lemon zest to the tender cottage cheese mixture. I love the citrus note in the curd filling for pancakes, pies or cheesecakes. I hope you enjoy it too. Mix the filling.

That's all, the curd filling for the pancakes is ready. You can fill the pancakes, roll them up and try them!

Recipe 3: Curd filling for pancakes with raisins and dried apricots

This is an option sweet filling, which children eat with pleasure. You can use a variety of candied fruits, as well as nuts or grated chocolate, for example. Take a closer look at this step-by-step recipe with photos!

Cottage cheese - 250 grams
Raisins - 50-70 Grams
Dried apricots - 2 tbsp. spoons
Sugar - 3-5 tbsp. spoons
Egg - 1 piece
Pancakes - 10-12 pieces
Butter - 50 grams

1. First, you need to put the cottage cheese in a deep bowl and mash it with a fork so that there are no lumps. You can also use ready-made curd mass.

2. It is better to first pour boiling water over the raisins for 3-5 minutes, and then dry them thoroughly. This recipe for making cottage cheese filling for pancakes uses 2 types of raisins - light and dark.

3. Cut dried apricots into small pieces and add to the cottage cheese. Beat in 1 egg and mix thoroughly. Add powdered sugar and mix well. For flavor, you can add a pinch of vanillin or cinnamon, for example. If the filling turns out to be runny, you can add 1 tablespoon of starch.

4. That's all, a surprisingly simple, but very tasty cottage cheese filling for pancakes at home is ready. All that's left to do is put it on the pancake a small amount of fillings.

5. Carefully wrap it in an envelope so that the filling is completely covered by the pancake.

6. Place in a frying pan butter and reheat. Post stuffed pancakes(edges down) and fry on both sides until an appetizing crust appears.

Recipe 4: Curd filling for pancakes with butter

Chicken egg - 1 pc.
Sugar - 50 g
Cottage cheese - 300 g
Butter (melted) - 1 tsp.

For the filling, beat the cottage cheese with a blender.
Mix it with 50 g of granulated sugar, 1 egg, 1 tsp. melted butter and beat again with a blender until smooth. If desired, you can add a little vanillin. The filling turns out creamy, but it does not flow out of the pancakes at all.

Place the filling on the fried side.

Fold the bottom edge of the pancake over the filling.

Fold the left and right edges towards the middle.

Now roll the pancake towards the top. You will get a neat rectangular semi-finished envelope that can be stored in the refrigerator or freezer.

Fry the pancakes on both sides and serve.

Recipe 5: Delicious filling for pancakes made from cottage cheese and kiwi

The combination of the sweetness of the curd filling and the pleasant sourness of kiwi will give the pancakes a magical taste, and vanilla essence will complement the dish with a pleasant aroma of vanilla.

cottage cheese (medium fat content, fresh, preferably homemade) - 150 grams;
condensed milk - 1 tbsp. spoon;
sour cream (20%) - 1 tbsp. spoon;
sugar - 1-2 tbsp. spoons;
vanilla essence - 1 drop;
kiwi - 1 piece.

The first thing you should do when you start cooking is mix the cottage cheese and sugar in a convenient small container. Add condensed milk and sour cream. The choice of all dairy products must be approached very carefully, because their taste and natural composition The overall taste of the filling and the usefulness of the dish as a whole will depend. It's good if you can use homemade products.

So, mix cottage cheese, sugar, condensed milk and sour cream until smooth. Add vanilla essence for aroma. In the curd filling made from homemade granular cottage cheese, the graininess will be felt well. Therefore, if you don’t like this taste, you can beat the mass with a blender until smooth. I love the grainy structure of the curd filling and just mix the filling well without using a blender.

Peel the kiwi and cut into small pieces as in the photo. Besides kiwi, in principle, you can use any fruit. But the taste of kiwi most subtly emphasizes the taste of the curd filling and they perfectly complement each other in color.

When the curd filling is ready, the kiwi is chopped, all that remains is to wrap everything in pancakes. For this filling, most often I bake.
You can wrap the filling different ways, but my family loves it most when I make rolls. To do this, simply place the curd filling on the pancake in the center, sprinkle pieces of kiwi on top and roll it up so that the filling is in the middle.

This pancake roll then needs to be cut into small pieces and served sprinkled with powdered sugar or cocoa powder, or poured with condensed milk. You can decorate the dish with pieces of kiwi.

Recipe 6: How to make pancake filling from apples and cottage cheese

100 g cottage cheese
50 g sour cream
3 medium red apples
4 tbsp. l. Sahara
50 g butter

Peel the apples, remove the core and cut into small cubes.
Mix cottage cheese with sour cream until creamy.
Melt butter in a saucepan, add sugar and apples. Cook over high heat, stirring constantly, for 7–10 minutes, until the apples are very soft.
Cool and mix with curd cream.
Serve with warm pancakes.

Recipe 7: How to prepare cottage cheese and semolina filling for pancakes

400 g fat cottage cheese
1 tbsp. l. semolina
1 packet vanilla sugar
200 g sour cream 20%

For the filling, place cottage cheese in a bowl, add sour cream, semolina and vanilla sugar and grind to a smooth paste.
Place 2 tbsp on each pancake. l. fillings, wrap and serve immediately.

Recipe 8: Cottage cheese, yogurt and raspberry filling

Add yogurt and raspberries to the classic curd filling, it will be very tasty.

Cottage cheese 250 g
Natural yogurt - 100 ml.
Powdered sugar 1-2 tbsp. l.
Raspberries - a handful

Let's prepare the filling. Place cottage cheese, yogurt and powdered sugar in a bowl. Mix everything.

Spread the sweet curd mixture onto the pancake. Place raspberries on top and wrap the pancake in a tube.

Ready! Help yourself.

Recipe 9: How to make savory curd filling for pancakes with herbs

Pancakes with cottage cheese and herbs in a savory format will pleasantly diversify your menu during Maslenitsa week and beyond. Here's ours step by step recipe with a photo of this filling.

fat cottage cheese – 750 gr
butter – 50 g, optional
greens to taste - dill, parsley, lettuce, arugula, basil
garlic - to taste
salt

For the filling, knead the cottage cheese with a fork or wipe it (sieve or blender :-)). If the cottage cheese is not fatty and plastic enough, add a little butter.
Wash the greens, dry them, and chop them finely. If desired, you can use finely ground dried herbs.
Add crushed garlic to taste if desired.
Combine all ingredients, add salt, mix.
Spread the filling evenly over the pancakes and roll it up into an open cone, as in the photo, or in a standard “envelope” or roll.

How to make pancake recipe with curd mass- a complete description of the preparation so that the dish turns out very tasty and original.

Step-by-step instruction:

When choosing curd mass, please pay attention to the fact that its composition must include such products as: butter and sugar. I draw attention to this, because... There are some manufacturers who write “Curd mass” on unsweetened paste-like cottage cheese, but this product is not suitable for this recipe. The curd mass can be chosen with raisins or dried apricots, or candied fruits, or with nuts, etc. Or you can do without all the listed delicacies, just take plain vanilla. Place the entire curd mass in a deep plate. To it we add low-fat sour cream, medium-fat milk, a little more sugar and vanillin.

Now mix all the ingredients thoroughly and at this stage our filling is ready.

Take the first pancake and place it on a flat plate. Place the curd filling on top (on the pancake) in a straight strip (see next photo). The filling consumption for each pancake is 1 heaped tablespoon.

Then carefully wrap the pancake into a tube. That's all. The first pancake is ready.

We wrap all subsequent pancakes in the same way. They can be eaten immediately after cooking or refrigerated for an hour and then served chilled. But in the first case, the pancakes will be more tender and tasty. Enjoy your tea!

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Pancakes with curd mass

We prepare pancakes with curd mass at home for breakfast. We'll be done in about 30 minutes and still have time for morning coffee.

Eggs 5 pieces
Milk 700 Milliliters
Flour 1 Cup
Starch 1 tbsp. spoon
Vegetable oil 2 tbsp. spoons
Salt 0.5 teaspoons
Sugar 2 tbsp. spoons
Butter 30 grams
Sweet curd mass 600 grams

Break eggs into a bowl, add salt and sugar. Beat until foamy. Gradually, stirring constantly, add milk, flour, starch to the mixture and melt the butter. Much faster dough prepared in a blender. The last ingredient will be vegetable oil.

We bake pancakes in a frying pan. This won’t take much time, but so that they don’t cool down ahead of time, we stack the finished pancakes on top of each other.

Now let's look at the filling. If necessary, defrost it. The curd mass can be fruity or simply vanilla - the main thing is that it is sweet.

We wrap the filling in pancakes. Distribute it evenly over all pancakes. In principle, pancakes can be served. Bon appetit!

Pancakes with ready-made curd mass

Good afternoon, dear readers! I really love pancakes. And to tell the truth, I don't know a single person who doesn't love it delicious dish Russian cuisine. Pancakes with cottage cheese or meat are a culinary classic. In today's article I will tell you how to cook pancakes with curd mass. Offer these pancakes to your child. He will most likely like the dessert, even if he doesn’t really like cottage cheese on its own.

I like to prepare the curd mass myself, adding sugar and raisins to the cottage cheese. You can prepare the curd mass according to my recipe or buy a ready-made mass in the store, giving preference to your favorite manufacturer.

Preparing pancakes with curd mass

250 ml water
250 ml milk
200 g wheat flour
4 eggs
4 tablespoons sunflower (or butter) oil
2 tablespoons sugar
1 pinch of salt

400-500 g cottage cheese
3-4 tablespoons sugar
40 g raisins
0.5 packet vanilla sugar

Step 1. Mix the pancake dough. First, mix water and milk. Liquids must be room temperature. Then add sugar, butter, flour, eggs and a pinch of salt. Mix all this until smooth. Make sure that no lumps form in the dough.

Step 2. Let's start frying the pancakes. Let the pan get hot. Distribute a small amount of dough over the entire surface of the pan, forming a thin pancake. Fry each pancake until golden brown on both sides.

Step 3. Prepare the filling. We turn cottage cheese with sugar into puree in any way available to you: with a blender, mixer or by hand. At the end, add raisins and vanilla sugar.

Step 4. Fill the pancakes. Place a tablespoon of filling on each pancake and roll it in any way, the main thing is that the filling does not fall out. Serve the pancakes with curd mixture warm.

1. Before frying pancakes, make sure the pan is hot enough. Otherwise, the pancake will stick to the bottom of the pan and you simply will not be able to remove it.

2. Don't you like raisins? Add dried pitted cherries, finely chopped dates, figs or any other favorite dried fruits instead.

3. Are there any lumps in the dough? It's not scary. Just let your dough sit at room temperature. After 10 minutes, stir it. The lumps will disperse on their own.

5. Fry the pancakes before serving to make them crispier and the filling more chewy.

Enjoy your meal!

Pancakes with curd mass (step-by-step recipe with photos)

I bake pancakes for this recipe according to Julia Child's recipe, and prepare the curd mass from cottage cheese, granulated sugar and raisins. You can buy ready-made curd mass if you trust a specific manufacturer. I add raisins to the curd mass at the very end; instead of raisins, you can add dried pitted cherries, finely chopped dates or figs.

Cooking steps:

1) Knead the dough for thin pancakes. Mix milk and water (both should be at room temperature), add sugar, butter, flour, eggs and a pinch of salt. If there are small lumps left in the dough, it doesn’t matter. Let the dough stand for ten minutes at room temperature, after this time, stir it again with a whisk and the lumps will quickly disperse.

2) Bake thin pancakes, fry each on both sides until lightly browned. I don’t add vegetable oil to the frying pan because I fry it in a ceramic frying pan and nothing sticks to it. In addition, the oil has already been added to the dough, so the pancakes should turn over easily and not burn to the bottom of any frying pan.

3) In the container of a food processor, using a knife attachment (or a blender), puree the cottage cheese with granulated sugar. At the end, add raisins and vanilla sugar.

4) Place a tablespoon of sweet curd mass on the edge of the pancake.

5) Wrap the pancake in an envelope and fill all the baked pancakes this way. We stack them. Before serving, they can be fried in butter on both sides; after frying, the pancakes will become crispy, and the filling will become warm and slightly sticky. Bon appetit!

Water 250 ml, milk 250 ml, flour 200 g, egg 4 pcs. sunflower oil (or butter) 4 tbsp. spoons, sugar 2 tbsp. spoons, salt 1 pinch.

Cottage cheese 400-500 g, sugar 3-4 tbsp. spoons, raisins 40 g, vanilla 0.5 sachet.

Pancakes with curd mass

Step 1 1. Add the egg and milk to the flour in parts. Stir to break up any lumps. If we immediately add all the liquid according to the norm, then it will be difficult for us to break up the lumps.

Step 2 2. Dissolve sugar and salt in water, gradually add water to the dough and immediately mix the mass well.

Step 3 3. The dough should be liquid. If desired, you can add even more liquid, then the pancakes will turn out even thinner. You can add liquid during frying. Add baking soda slaked with vinegar.

Step 4 4. We will stuff the pancakes with the prepared curd mass. It is sold with various fillings, today I chose with dried apricots.

Step 5 5. Grease the frying pan with vegetable oil (we will do this before baking each pancake, as well as when turning the pancake over to the other side), heat it up. Pour the dough and spread it over the entire surface in a thin layer. Fry the pancake and turn it over.

Step 6 6. Grease the fried pancakes with butter and spread the filling over them. You can spread a whole pancake, or you can only spread half.

Step 7 7. Roll the pancake into a tube or envelope.

Step 8 8. Pancakes with curd filling are ready. Before serving, you can cut them at an angle or leave them whole.

Publication date: 2016-04-06

I liked the recipe: 19

Recipe: Thin pancakes with cottage cheese - my version

Ingredients:
milk – 1 l. ;
granulated sugar – 5.5 tbsp. ;
salt – 5 gr. ;
vanilla – 2 gr. ;
wheat flour – 0.5 kg. ;
chicken eggs – 5 pcs. ;
cottage cheese – 2 kg. ;
raisins – 200 gr. ;
sour cream – 2 tbsp. ;
Sunflower oil – 1 tbsp. ;
butter – 50 gr.

Yesterday I planned to make pancakes with chocolate-nut cream, but the cream didn’t work out, so I had to make pancakes with cottage cheese. I beat the cottage cheese for the filling in a blender with sour cream, sugar (5 tablespoons) and raisins, it turned out to be a dense mass. You can buy this kind of curd mass in a store; we call it “curd mass.” You can make curd mass with dried apricots, prunes or any berries. Believe me, it is very tasty even without pancakes.
I indicated a huge portion; I cook a lot of pancakes, so I indicated a large proportion. You can, of course, do half or even less. There should be twice as much liquid as flour.
I add chicken eggs to the milk; I don’t have large eggs, so I need 5 pieces; larger ones can be added 4 pieces.

Add salt and vanillin.
I add not much sugar at all, 1 teaspoon,
but this is a matter of taste, you can add more. But with low-sweet pancakes like I make, you can make a kind of sandwich with sausage and vegetables. You won’t be able to eat meat products with sweeter pancakes.
I lightly whisk the milk and eggs until the yolks dissolve.

I add the sifted flour to the milk a little at a time and constantly whisk the milk with the flour.

In a frying pan in which I plan to fry pancakes, I bring it to a boil sunflower oil and add a piece of butter.

Butter will add its contribution taste qualities pancakes The butter should melt completely.

Then I pour the oil mixture into the pancake batter.

You won't need any more oil. Mix well and start frying the pancakes. I fill the third part of the ladle with pancake batter and pour it into a frying pan (I don’t have a large diameter one). Here you need to make sure by testing yourself how much pancake batter is needed for a particular frying pan. I turn the pan from side to side so that the dough is distributed along the bottom of the pan. And I fry it on both sides over low heat on the largest gas burner.

I don’t fry the pancakes to a perfectly golden color; on one side they are darker, on the other they are lighter, no big deal. And if there are places on the pancake where there is no dough, there is no tragedy in that either. You just have to roll the pancake from the side where the hole is.

I spread the curd mixture on each pancake; there is no point in skimping on the curd.

The result will be an awesome dish that everyone in the household, without exception, will like. Even the kitten ate with pleasure, although he was not allowed to, but the kitten really asked for it.
From this quantity of products that I indicated, I got two large trays of pancakes. There was enough for everyone to eat and for the children to take away.

Yesterday the “photo shoot” of pancakes with jam and sour cream didn’t work out.

And today there’s nothing left to take a picture of, just a modest pancake left.

As a rule, I don’t cut pancakes so finely.
Bon appetit and creative culinary inspiration.

Cooking time:PT01H30M 1 h 30 min.

Pancakes with curd mass and strawberries

During strawberry season, you can make an excellent dessert from ordinary pancakes. And not only very tasty, but also healthy. And everything is simple: you need to make the filling from curd mass (cottage cheese, curd cheese, cream cheese) with strawberries. Place on a plate, sprinkle with powdered sugar and garnish with strawberry slices and mint leaves. A delicate cottage cheese and strawberry dessert will delight you, your guests and loved ones.

Nutritional value per 100 g

In order to prepare such a dessert you will need: milk, eggs, flour, salt, sugar, sunflower oil, strawberries and sweet curd (cheese) mass. It can be replaced with cream cheese, cottage cheese, sweet cheeses, or just soft cottage cheese with sugar. The cottage cheese should be pasty and homogeneous without grains.

Preparing the dough for pancakes. Break the eggs into a bowl.

Beat the eggs lightly.

Today I will tell you how to deliciously feed your children cottage cheese, which they do not always eat eagerly. Even the most picky kid is unlikely to refuse pancakes, so we’ll hide the cottage cheese, and we’ll also make it delicious cream. Milk pancakes with aromatic curd filling and tender sour cream filling This is a great breakfast for the whole family!

You can prepare absolutely any pancakes according to your favorite recipe, not necessarily with milk and eggs. For stuffing, I most often prefer pancakes made with milk and water. because they turn out tasty, tender, elastic, and also economical. But if I add a sweet filling, I cook it with milk - it’s a matter of taste.

By the way, for variety, I suggest looking at recipes for pancakes with savory filling:

Milk (700 milliliters) Premium wheat flour (260 grams) Chicken eggs (1 piece) Vegetable oil (2 tablespoons) Sugar (1 tablespoon) Salt(1 pinch)

Cottage cheese (600 grams) Chicken eggs (2 pieces) Sugar (2 tablespoons) Candied fruits (50 grams) Vanillin (1 pinch)

To the recipe thin pancakes In addition to the milk itself, milk contains ingredients such as wheat flour (I use the highest grade), chicken eggs, granulated sugar, flavourless vegetable oil (I use sunflower) and salt. For the filling, take cottage cheese of any fat content (I have 5%), chicken eggs, sugar and vanillin. I added candied orange peels as a flavoring and aroma additive, but you can add any others, as well as, for example, dried cranberries or cherries, raisins, prunes, dried apricots - everything to your taste. To prepare a tender filling, take sour cream (I chose 20% fat) and sugar.

Cooking pancake dough. Break one medium-sized chicken egg into a bowl, add a pinch of salt and 1 tablespoon of granulated sugar. Let's chat everything a little with a whisk or fork, you can even beat it with a mixer. Then pour a glass of milk (room temperature) and sift 260 grams of wheat flour.

Using a mixer or whisk, bring the dough until smooth so that there are no lumps, otherwise they will later be in the pancakes. The dough should be thick, like sour cream. Add the rest of the milk little by little, stirring the dough.

The consistency is quite liquid. Now pour in 2 tablespoons of refined vegetable oil and mix it in with a spoon. Ready dough let stand for about 10-15 minutes so that gluten develops in the flour and the thin pancakes made with milk are elastic and do not tear.

In the meantime, prepare the filling for the pancakes. Place 600 grams of cottage cheese in a separate bowl, 2 chicken eggs, 2 tablespoons of sugar (more or less is possible) and a pinch of vanillin for flavor.

We punch everything with an immersion blender to get a smooth and homogeneous mass. If you don’t have such an assistant, you can simply rub the cottage cheese through a sieve and then mix thoroughly with the rest of the ingredients. Another option: you can simply mix everything well, but only if you like the curd filling not homogeneous, but with grains.

As a filling, I like homemade candied orange peel (recipe here), which I prepare at home quite often. They are moderately sweet and very aromatic. Just chop them with a knife. Candied fruits that are too dry and hard can be pre-soaked in hot water or strong alcohol.

Pancakes with curd mass

- 50 gr. vegetable oil

- butter

- 300 gr. cottage cheese

— 1 can of condensed milk

1. Break the eggs into a cup, beat them and add milk, mix everything well.

2. Add a pinch of salt and sugar.

3. Add as much flour as you think is necessary; if you want thin pancakes, then a little. Whisk everything well so that there are no lumps. Add vegetable oil.

4. You can bake pancakes. To prevent the pancakes from sticking to each other, they need to be greased with butter.

5. Mix cottage cheese with 0.5 cans of condensed milk. Fill the cooled pancakes with curd filling and roll them up. Place on a plate and pour in the remaining condensed milk. Pancakes with cottage cheese put in the microwave for 10 minutes. Ready pancakes can be served with tea. Bon appetit.

Fluffy milk pancakes without yeast recipe

A simple recipe for pancakes with curd mass step by step with photos.
We prepare pancakes with curd mass at home for breakfast. We'll be done in about 30 minutes and still have time for morning coffee.
This recipe for making pancakes with curd mass can be improved by adding a couple more ingredients to the filling. For example, it would be nice to add poppy seeds and fruit jam.
Number of servings: 2-3

National cuisine: Russian kitchen
Type of dish: Baking, Pancakes
Recipe difficulty: Simple recipe

Preparation time: 15 minutes
Cooking time: 40 min
Number of servings: 2 servings
Calorie Amount: 146 kilocalories
Occasion: For breakfast

Ingredients for 2 servings
Eggs - 5 pieces
Milk - 700 Milliliters
Flour - 1 Cup
Starch - 1 tbsp. spoon
Vegetable oil - 2 tbsp. spoons
Salt - 0.5 teaspoons
Sugar - 2 tbsp. spoons
Butter - 30 grams
Sweet curd mass - 600 grams

Step by step
Break eggs into a bowl, add salt and sugar. Beat until foamy. Gradually, stirring constantly, add milk, flour, starch to the mixture and melt the butter. The dough is prepared much faster in a blender. The last ingredient will be vegetable oil.
We bake pancakes in a frying pan. This won’t take much time, but so that they don’t cool down ahead of time, we stack the finished pancakes on top of each other.
Now let's look at the filling. If necessary, defrost it. The curd mass can be fruity or simply vanilla - the main thing is that it is sweet.
We wrap the filling in pancakes. Distribute it evenly over all pancakes. In principle, pancakes can be served. Bon appetit!