Curd pancakes

Name: Curd pancakes
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 3 TABLESPOONS Butter or margarine; 2 Eggs (size M); 1/8 l Milk; 80 g Flour; 1 pinch Salt; 250 g Low-fat curd; 4 TABLESPOONS Sugar; 7-10 Tbsp peel and juice of 1/2 untreated lemon; 1 Egg Yolk; 40 g Almond slivers; 1-2 drops of bitter almond oil; 2-3 TEASPOONS Oil; 7-10 Tbsp Icing sugar for the; 7-10 Tbsp Sprinkle; 7-10 Tbsp Mint

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

3 TABLESPOONS Butter or margarine
2 Eggs (size M)
1/8 l Milk
80 g Flour
1 pinch Salt
250 g Low-fat curd
4 TABLESPOONS Sugar
7-10 Tbsp peel and juice of 1/2 untreated lemon
1 Egg Yolk
40 g Almond slivers
1-2 drops of bitter almond oil
2-3 TEASPOONS Oil
7-10 Tbsp Icing sugar for the
7-10 Tbsp Sprinkle
7-10 Tbsp Mint

Directions

1
Melt the fat. Mix eggs, milk, flour, salt and melted fat. Cover the dough and let it swell for about 30 minutes. Meanwhile, for the filling, mix quark, sugar, lemon peel and juice, egg yolk and half of the almond slivers. Bake 4-6 pancakes in hot oil in a pan, one after the other, until golden brown on both sides. Take them out and put them warm on a plate in the preheated oven.
2
Spread the mixed quark evenly on the pancakes. Roll up, possibly halve. Sprinkle the remaining almond slivers on top. Dust with icing sugar. and serve warm. Serve garnished with mint if desired

Categories & Tags

MiscellaneousMain dishexoticEgg

Curd pancakes

Ingredients

Directions

Categories & Tags

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