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:

Start by whisking 5 eggs with sugar until smooth. Gradually add starch, stirring constantly to avoid lumps. Then, add room-temperature milk and sunflower oil. Mix thoroughly and let the mixture sit for 15 minutes.

Grease a frying pan with sunflower oil. Pour a small amount of batter, spreading it evenly over the surface of the pan. Fry the pancakes on one side until done. Transfer the cooked pancakes to a plate. This amount of batter should yield approximately 25 pancakes.

For the filling, mix cottage cheese with sugar and one egg. Add poppy seeds or raisins to taste, mixing everything well.

Place the cottage cheese filling on each pancake. Fold them into envelopes or rolls and place them in a pan or pot, layering each with sour cream and melted butter. Bake in a preheated oven at 180 degrees Celsius for 10-15 minutes.

Once cooked, remove from the oven, let cool slightly, and serve.”