Prepare the pancake batter: Beat 3 eggs lightly in a bowl.

Add salt, 1 tablespoon of sugar, 1/2 teaspoon of vanilla, 1 tablespoon of milk, and flour to the beaten eggs.

Mix until a smooth batter is formed.

Gradually add the remaining milk and water, mixing well.

Heat a small amount of butter in a 10-inch frying pan over medium-low heat.

Pour a little less than 1/2 cup of batter into the pan and swirl to cover the bottom in a thin layer.

Lightly brown the pancake on one side, then flip to brown the other side.

Remove the pancake and set aside. Repeat this process until all the batter is used, adding more butter as needed, stacking the pancakes on a plate.

Prepare the filling: Separate the yolks and whites of 2 eggs.

Slightly beat the egg whites.

Combine the egg yolks with the cottage cheese, 1/3 cup of sugar, and 1/2 teaspoon of vanilla.

Add the slightly beaten egg whites to the cottage cheese mixture.

Fill and bake: Place about 2 tablespoons of the filling in the center of a pancake.

Fold the bottom of the pancake in, then fold in the sides, so the filling is contained.

Roll the pancake toward the unfolded end into a packet, like a small burrito.

Place the seam side down in a greased oven-proof rectangular dish.

Arrange the palascinta in one layer or multiple layers, depending on the dish size.

Repeat the filling and folding process until all pancakes are used.

Cover the dish and bake at 350 degrees Fahrenheit (175 degrees Celsius) for 30-45 minutes, until golden brown and the filling is set.