Ingredients
Crepes
milk
140g
4.73fl oz
water
140g
4.73fl oz
cream
25g
0.85fl oz
egg
1pc
flour
200g
7oz
0.80cup
13.40tbsp
salt
0.5tsp
sugar
30g
1.05oz
2tbsp
vegetable oil
30g
1.01fl oz
baking powder
2g
0.07oz
0.13tbsp
The filling
cottage cheese
300g
10.50oz
1.20cup
20tbsp
egg
1pc
powdered sugar
50g
1.75oz
3.35tbsp
cherry (without bones)
100g
3.50oz
0.40cup
6.70tbsp
sugar
30g
1.05oz
2tbsp
cornstarch
16g
0.56oz
1tbsp
water
20g
0.68fl oz
Pouring
egg
2pc
cream
30g
1.01fl oz
vanilla sugar
3g
0.11oz
0.20tbsp
powdered sugar
20g
0.70oz
1.34tbsp
Method
The calculation in the recipe is for a 28cm (11 inch) mold.
Crepes
- Combine all the ingredients in the mixer bowl, and whisk at a low mixer speed to get a smooth mass without lumps.
- Fry the pancakes (I got 9 pieces).
* For the first crepe, grease the pan with vegetable oil. The rest of the crepes are fried without oil.
The filling
- Grind the cottage cheese with an egg, vanilla sugar and powdered sugar. Set it aside.
- In a saucepan, combine the cherries and sugar, put on the heat, and bring to a boil.
- Dissolve the cornstarch in water, and add it to the cherries. Boil until thickened.
- Put the filling in a pastry bag, and cool. You can do it the night before.
Pouring
Combine all the ingredients in a mixer bowl, and mix with a whisk.
Assembly
- Prepare a baking mold.
- Put 2 tbsp of cottage cheese closer to the edge of each pancake. Pour the cherry filling on top. Roll up the crepe. Do the same with all the crepes.
- Put the rolls into the baking mold, twisting the snail (one by one). Each roll is a continuation of the previous one.
- Cover the finished snail with pouring on top.
- Bake the dessert in the oven preheated to 356F (180C) for 25-30 minutes.
- Sprinkle the finished snail with the powdered sugar.
