Pancakes cooking in a bowl mix the eggs and milk and shatter. Then, little by little, with stirring, add the flour, salt and 1 tsp (5 g) of sugar to obtain a smooth mixture. Cover with a lid or foil and placed in the refrigerator for 2 hours. If the mixture is thick, add a little milk and stir again. Heat a frying pan with a diameter of 30 cm. The pan is ready when if you put a drop of water, hissing and evaporates immediately. Put a little butter, melted on a moderate fire and smeared across the pan. Pour 1/4 cup of the mixture to the pan quickly while rotating inclined to cover the bottom. If there is an excess amount is poured. After a short time on the surface bubbles appear and edges are removed from the pan. Pancake turning with a spatula and fry for a short and on the other side. So fry all the pancakes. In a bowl mix the cottage cheese, remaining sugar and 2 tbsp milk and mix to a smooth cream. If necessary, add more milk, so that it can be easily blurred. Each pancake is brushed with cottage cheese, cover with sliced ​​peaches into thin slices and rolls. Sprinkle with sugar sticks. Serve warm or at room temperature.