How to make
Separate the egg yolks from the whites. Beat the yolks with the salt. Mix the flour with the sugar and starch, add the yolks and stir. Beat the egg whites into snow. Heat the milk just a little. Melt the butter and mix it with the milk.
While stirring nonstop, gradually add the milk to the flour mixture. Add the egg whites and carefully stir the mixture. Cover it with a lid and leave it in a warm area for 30 min.
Prepare the stuffing. First, cut the lemon in 2. Drain the juice of one half and grate its rind finely. Cut the other half into 4 and remove the seeds. Cut the quarters into very thin slices.
Heat 2/5 cup (100 ml) of water in a container, add the sugar and lemon juice. Once the sugar dissolves, add the lemon slices and boil them for 10 min. on low heat while stirring nonstop.
Remove from the stove, add the vanilla and lemon rind and cool the mixture. Mix the syrup with the cottage cheese.
Fry the pancakes in an oiled pan. The batter looks thin but the pancakes are not going to tear. Smear each pancake with stuffing, roll it up and serve.
