Pancakes with Curd

Shavuot is the holiday of the giving of the Torah and, accordingly, the day of purity and the adoption of a new law. Dairy dishes are traditionally served on Shavuot. It is believed that the Jews, having already cleansed themselves before the granting of the Law, did not yet know the intricacies of its interpretation, including the rules for slaughtering cattle and koshering it. And in order to save ourselves from sin, we decided to go the simple way - to eat milk. For example, pancakes with goat curd.

Ingredients

• For the dough: 2.5-3 cups flour
• 1 liter of milk
• 500 ml curdled milk
• 150 g butter + for transferring pancakes
• 2 eggs
• 1/2 cup sugar
• 50 ml vodka
• vegetable oil for frying
• salt
• For sweet filling: 500 g of cottage cheese, 9% fat
• 50 g sour cream, 30% fat
• 1 egg
• 1/2 cup sugar
• 1 cup small raisins
• 100 g brandy
• a pinch of ground cinnamon and cloves (optional)
• 1 pinch of salt
• For the sauce: 500 g peaches, apricots
• 250 ml dry white wine
• 1/4 cup brown sugar
• For salty filling: 300 g of cottage cheese
• 100 g salted cheese
• 100 g butter
• 3 cloves of garlic
• 5 sprigs of cilantro

Directions

1. If the curd is not dry enough for the filling, place it on cheesecloth, tie the ends and hang over the sink for 8 hours to drain the excess whey.
2. For a sweet filling, pour over the raisins with boiling water and pour cognac for 4-6 hours. Mash the curd with sour cream and sugar, add raisins and spices.
3. For a salty filling, mash the curd with feta cheese. Chop the garlic and herbs finely and add to the curd.
4. Heat the milk. Melt the butter.
5. Beat eggs with sugar, pour in the warmed milk and simple, yours. Continuing to stir, pour the flour in a thin stream. Add salt, melted butter, vodka and knead the dough well until smooth and the consistency of light sour cream. If the dough is thick, add some boiled water. Leave it on for 40 minutes.
6. Preheat a cast iron skillet, grease it with vegetable oil. Pour the ladle over the dough in a layer no thicker than 3 mm. Once one side is baked, flip over and fry the other side.
7. Put the finished pancakes in a stack on a board or plate and transfer them with slices of butter - it will be easier for you to separate them later. Cover the pancakes with foil to prevent the edges from drying out.
8. Place 2 tablespoons in the middle of the pancake. l. fillings, wrap in an envelope, place on the dish with the seam down.
9. For the sauce, put the fruit in a bowl and cover with boiling water, leave for 3 minutes, then drain. Peel and seed the fruit and chop finely. Place the fruit, sugar and wine in a saucepan and cook over low heat until the fruit is pureed. Cool it down.