For 8 persons.

Dough

• 300 g buckwheat flour
• 2 dl of water
• salt

Stuffing

• 500 g of cottage cheese
• 2 dl sour cream
• 1 egg
• salt, sugar if desired

1. Pour the buckwheat flour into a container and steam it with salted dill. Mix and wait for the steamed flour to cool a little.
2. Knead everything into a smooth dough. Let the dough rest for 5-10 minutes.
3. Heat the oven to 180 degrees Celsius. Line a low baking tray from the oven with baking paper. Lightly flour a work surface and roll out the dough thinly into a circle large enough to fit on a baking sheet. If we are going to bake the cake in a bread oven, roll out the dough to the size of a racket. We leave the edge a little thicker, or we close it so that the filling does not run over it later.
4. Mix cottage cheese, cream and egg in a bowl. Salt the mixture slightly, add sugar if desired. Cover the rolled dough with the prepared filling. Bake the buckwheat krapec in a heated oven for 30-40 minutes, or until the edge is nicely browned and the filling is yellow-brown. Coat the roast with a deciliter of sour cream. The prepared dish is served while it is still warm.