Sieve the flour into a bowl.Add half the milk, the egg and salt and mix well.Hence add the rest of the milk and the sparkling water and mix, until the dough becomes smooth and without any clogs.Make thin pancakes in a greased pan.Hence prepare the filling.Stir the butter once melted at room temperature, add the yoke, the sour cream, the finely chopped fresh spring onion and salt and mix well.Add the drained cottage cheese.Last add lightly a hard whipped egg white into the mix.Prepare the sauce by mixing the egg yoke, salt and the grated aged Kranj gauda into the sweet cream.The sauce must be thick.

Put the cottage cheese filling in the middle of each pancake and roll the pancake into the desired shape.Arrange the stuffed pancakes on a greased baking tray or oven-proof container, cover with the sauce and put into a 180 °C pre-heated oven. Bake for about 25 minutes, so the sauce turns an inviting golden-brown colour.Serve hot.