Ready in about: 30 minutes | Serves: 4
Ingredients
1 lb. Milk
3 Egg
5 oz Cottage cheese
4 oz Rye flour
4 oz Wheat flour
2 Figs
3 tbsp Olive oil
1/2 tsp Dry yeast
1 Garlic, clove
2 tsp Parsley
Salt, to taste
Directions
Beat eggs with milk, sugar, olive oil and salt. Dissolve the yeast in a tablespoon of warm water and pour the solution into a bowl with an egg-milk mixture. Pour the sifted rye and wheat flour and whisk easily whisk the contents of the bowl into a homogeneous liquid mass. Leave the mass alone for twenty minutes.
In a blender, mix curd cheese with chopped parsley, fresh figs, and garlic.
Heat a large frying pan, grease with olive oil and bake pancakes, pouring a ladle into the pan and regularly lubricating it with oil.
Grease the finished pancakes with cheese and fig paste, roll up into a straw and serve hot.
Nutritional info per serving: Calories: 195 Kcal
Fat: 10.5 g. | Protein: 6.8 g. | Carbs: 18.3 g.