Baked pancakes with cottage cheese and cherries

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Soft baked pancakes filled with creamy cottage cheese and cherries. A simple and comforting dessert for the whole family.

Portion

In a bowl, pass the cottage cheese through a sieve, then mix it with the powdered sugar, vanilla, and salt until you obtain a creamy and smooth mixture. Grease a baking dish of approximately 20×30 cm with butter.
Preheat the oven to 190°C. Cut the pancakes into quarters.
At the base of each triangle, place a teaspoon of cheese filling and 1–2 sour cherries. Gently roll the crepes, folding the edges to prevent the filling from leaking. Don’t roll them too tightly to avoid cracking during baking. Arrange the rolls in the tray and sprinkle small pieces of butter on top.
Bake for 20–30 minutes, until the pancakes are lightly browned. Decorate with powdered sugar and mint leaves. Serve warm or slightly cooled.