For pancakes: whip eggs with sugar to white, add lukewarm milk portion-wise and stir thoroughly. Melt and cool 2 tbsp. butter. Add the sifted flour, melted butter and salt to the egg-and-milk mixture and stir well. Bake thin pancakes on a preheated and oiled frying pan. For filling: sort out raisins, wash if necessary and cover with boiling water for 15 minutes. Rub cottage cheese through a fine sieve or mince. Add sour cream, eggs, honey and raisins to the stuffing and stir well. Lay 1-2 tbsp. curd (cottage cheese) filling on each pancake and roll into a tube, leaving the edges open. Preheat the oven to 170 °C. Oil the baking case and put the pancakes into it. Pour the remaining melted butter over and bake in the oven until golden brown for about 15 minutes.