Pancakes with cherries

Ingredients:

• 1/2 cup milk
• 1/2 cup water
• 3 eggs category CO
• 1 cup premium wheat flour
• 2 tablespoons melted butter
• Non-stick spray with vegetable oil
• Cherry filling (see recipe below)
• 2 tbsp. l. canola oil
• 2 tbsp (30 g) butter
• Sour cream or yogurt for serving

Cherry filling:

• 1/2 cup dried cherries
• 110 g of cream cheese at room temperature
• 1 tsp vanilla extract or 1/2 vanilla bean
• 450 g (2 cups) cottage cheese
• 1 egg category CO
• 2 tablespoons of sugar

Preparation:

1. In a food processor or blender, combine the milk, water, eggs, and flour and blend until smooth, about 10 seconds. If necessary, scrape down any solids that may be stuck to the sides of the bowl. Add the butter and blend for a few more seconds. Cover and refrigerate for at least 2 hours or overnight.
2. Place a 10-inch nonstick crepe pan over medium-high heat, then spray with cooking spray. When hot, remove from heat and pour in 2 tablespoons of batter, swirling the pan to coat the bottom.
   
   Fry for 1.5 minutes until lightly browned. Transfer to a plate, browned side up, and continue the same process with the remaining batter.
3. Place 2 tablespoons of cherry filling in the bottom center of the crepe. Fold the bottom edge over, then the sides. Roll toward the remaining edge. Repeat with the other crepes. Heat a tablespoon of canola oil and a tablespoon of butter in a skillet.
   
   Working in four small batches, fry the pancakes on the seam side until golden brown. Carefully flip and fry the other side. Serve with sour cream or yogurt.
   
   Cherry filling: In a bowl, beat together the cream cheese, vanilla extract, sugar, and eggs. Gently fold in the cottage cheese, pressed or grained cottage cheese.
   
   In a small saucepan, cover the cherries with water and bring to a boil. Remove from heat and let cool. Strain the liquid and add the cherries to the filling.