These leaf cakes melt in the mouth, just like my grandmother used to make them in the oven.

Ingredients:

Eggs – 6
Milk – 0.5 cup
Starch – 5-6 tbsp
Sunflower oil – 1 tbsp + for greasing
Cottage cheese – 300 g
Sugar – to taste
Sour cream – to taste
Butter – to taste

Instructions:

Begin by whisking together 5 eggs and sugar until the mixture is smooth. Gradually incorporate starch, stirring continuously to prevent lumps from forming. Next, add room-temperature milk and sunflower oil, mixing thoroughly. Let the batter rest for 15 minutes.

Lightly grease a frying pan with sunflower oil. Pour a small amount of batter into the pan, tilting it to spread the mixture evenly. Cook the pancakes on one side until fully set, then transfer them to a plate. This recipe should make around 25 pancakes.

To prepare the filling, combine cottage cheese, sugar, and an egg in a bowl, mixing until smooth. For added flavor, stir in poppy seeds or raisins as desired.

Spoon the cottage cheese filling onto each pancake, fold them into envelopes or rolls, and arrange them in a pan or baking dish. Layer the pancakes with sour cream and melted butter. Bake in a preheated oven at 180°C (356°F) for 10-15 minutes.

Once baked, remove the dish from the oven, allow the pancakes to cool slightly, and serve warm.