Ricotta Pancake (Cheese Pancake)

To make the pancakes, beat the eggs until they become frothy

Add milk, melted butter, flour, and salt

Beat well

Fry the pancakes one by one in a 20cm hot skillet greased with butter

For each pancake, place 3 tablespoons of batter in the skillet, spreading it evenly

Fry at high heat for 2 minutes or until lightly toasted on one side

Place them afterwards on a towel to cool

To the filling, mix well ricotta, sugar, vanilla extract, and ground cinnamon

Place 2 tablespoons of filling on the toasted side of each pancake and fold the sides to cover the mixture

Fry in butter at medium heat for 5 minutes or until golden brown

Serve with creme azedo or geléia, for 12 people