0, 5 lt. milk
3-5 egg-whites
1/2 teaspoon salt
1 tablespoon granulated sugar
2 tablespoons vegetable oil
300 g wheat flour
3-5 egg yolks
2 table spoons granulated sugar
1 pack vanillin
300 g cottage cheese

In a large bowl, combine the wheat flour, milk and egg whites, stir in salt, sugar and vegetable oil, whisk with a mixer and set aside for 30 minutes. Set the pan over high heat, pour in vegetable oil. Then stir the batter, pour it in the heated pan and fry each pancake 2-3 minutes, turning them over until golden brown. Beat the egg yolks with sugar, stir in some vanillin. With the back of a spoon, rub the cottage cheese through a fine sieve set over a bowl. Beat in the egg yolks mixture. Place 1 table spoon of the filling on each pancake, roll up and fry in butter. You may also use any jam or fresh berries with sugar for filling.