Chocolate pancakes with quark raspberry filling and raspberry puree

Name: Chocolate pancakes with quark raspberry filling and raspberry puree
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 2 Eggs (size M); 250 ml Milk; 100 g Flour; 2 TEASPOONS cocoa powder + something to dust; 1/2 TEASPOON Baking Powder; 8 TABLESPOONS Sugar; 1 pinch Salt; 1 package Vanillin sugar; 300 g Raspberries; 20 g clarified butter; 350 g Low-fat curd; 200 g Whipped cream; 1 TABLESPOON crushed pistachio kernels

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

2 Eggs (size M)
250 ml Milk
100 g Flour
2 TEASPOONS cocoa powder + something to dust
1/2 TEASPOON Baking Powder
8 TABLESPOONS Sugar
1 pinch Salt
1 package Vanillin sugar
300 g Raspberries
20 g clarified butter
350 g Low-fat curd
200 g Whipped cream
1 TABLESPOON crushed pistachio kernels

Directions

1
Whisk the eggs with the milk in a bowl. Mix flour, 2 teaspoons of cocoa powder and baking powder, add 3 tablespoons of sugar, salt and vanillin sugar and mix with the egg milk to a smooth dough. Let dough rest for about 10 minutes. Wash and sort raspberries and put some aside for decoration. Finely puree 1/3 of the remaining raspberries with 1 tablespoon of sugar and pass through a sieve. Heat the clarified butter in portions in a coated pan (26 cm Ø). Bake 4 pancakes one after the other.
2
Let the pancakes cool down. Mix quark and 4 tablespoons of sugar. Whip cream until stiff and fold in. Spread the cream on the pancakes, leaving 2-3 cm space around the edge. Add the raspberries, press a little bit into the cream and roll up the pancakes. Cut the pancakes in half with a sharp knife and decorate with raspberry sauce and raspberries. Sprinkle with pistachios and dust with cocoa powder
3
15 minutes waiting time