Go Back
Vintage Cottage Cheese Pancake Casserole

Vintage Cottage Cheese Pancake Casserole

Thin pancakes are layered with a sweet cottage cheese filling, cut into quarters, arranged in a baking dish, and covered with a rich sour cream and egg mixture before baking. It’s somewhere between a crêpe cake, cheesecake, and comforting baked pudding.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 30 minutes
Servings: 6
Course: Dessert
Cuisine: European
Calories: 480
Ingredients Method

Ingredients
  

For the pancakes
  • 1½ cups about 180 g all-purpose flour
  • 1 cup 240 ml milk
  • 2 large eggs
  • ½ tsp salt
  • ½ tsp sugar
  • Butter or oil for frying
For the cottage cheese filling
  • 600 g about 21 oz cottage cheese or farmer’s cheese
  • 4 large eggs
  • Sugar to taste
For the topping
  • 1 cup 240 g sour cream
  • 2 large eggs
  • Sugar to taste

Method
 

  1. Whisk the eggs with the salt and sugar. Add the flour and enough milk to make a smooth, fairly thin pancake batter.
  2. Heat a lightly greased frying pan and cook thin pancakes until lightly golden on both sides. Continue until all the batter has been used.
  3. For the filling, combine the cottage cheese with the eggs and sugar. Mix until evenly combined. For a smoother traditional texture, farmer’s cheese or well-drained cottage cheese works particularly well.
  4. Place the pancakes in pairs. Spread the cottage cheese filling between each pair of pancakes.
  5. Cut each filled pancake stack into four pieces.
  6. Grease a baking dish with butter and arrange the filled pancake pieces in the dish.
  7. Whisk together the sour cream, eggs, and sugar.
  8. Pour the sour cream mixture evenly over the pancakes.
  9. Bake at 180°C / 350°F for about 30 minutes, or until the custard is set and the top is lightly golden.
  10. Allow the casserole to rest for 5–10 minutes before serving.