Curd cheese pancakes with fruits

Name: Curd cheese pancakes with fruits
Cook time: 30 min
Total time: 30 min
Yield: 3
Ingredients: 1 can(s) (425 ml) Apricots; 150 g Blueberries; 1-2 TABLESPOONS Lemon juice; 3 Eggs (Gr. M); 100 g Whipped cream; 200 g Low-fat curd; 1 tablespoon (approx. 20 g) Sugar; 60 g flour, 1/2 teaspoon baking powder; 2 TABLESPOONS flaked almonds; 3 TABLESPOONS Oil; 2-3 TABLESPOONS Fresh cream; 1-2 TEASPOONS Icing sugar; 7-10 Tbsp Lemon balm

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 3

1 can(s) (425 ml) Apricots
150 g Blueberries
1-2 TABLESPOONS Lemon juice
3 Eggs (Gr. M)
100 g Whipped cream
200 g Low-fat curd
1 tablespoon (approx. 20 g) Sugar
60 g flour, 1/2 teaspoon baking powder
2 TABLESPOONS flaked almonds
3 TABLESPOONS Oil
2-3 TABLESPOONS Fresh cream
1-2 TEASPOONS Icing sugar
7-10 Tbsp Lemon balm

Directions

1
Drain the apricots and collect the juice. Halve the halves. Sort and wash the blueberries. Mix the fruits with 6-7 tbsp. apricot juice and lemon juice, let stand
2
Separate eggs. Mix egg yolks, cream, quark and sugar. Mix flour and baking powder and stir into the egg quark mixture. Beat the egg white until stiff and fold into the dough
3
Roast the almonds in a frying pan until golden brown, take them out. Heat 1 tablespoon of oil in the pan. Spread 1/3 dough in it. Bake pancakes from both sides until golden brown
4
Pluck into pieces with 2 forks, bake for another 1 minute. Bake the rest of the junk in the same way. Serve with fruits, almonds, crème fraîche, icing sugar and possibly lemon balm