Curd pancakes

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Mix flour and milk, add 1 egg, salt, and 1 tablespoon of sugar and mix to a smooth dough. Let dough rest for about 20 minutes. In the meantime, separate the remaining eggs. Cream 2 egg yolks, 3 tablespoons of sugar and fat.

2. 2

   Stir in the quark and sour cream, beat egg white and 1 tablespoon of sugar until stiff and fold into the quark mixture. Drain the apricots and collect the juice. Halve 4 apricot halves. Puree remaining fruit and apricot juice.

3. 3

   Season to taste with vanilla sugar and cinnamon. Heat oil in a pan and bake 6 golden yellow pancakes one after the other. Mix cream, remaining egg yolk and remaining sugar. Put 2-3 tablespoons of quark mixture on each pancake, roll it up and put it into the casserole dish.

4. 4

   Pour cream over the pancakes. Spread the rest of the apricots on top. Sprinkle with almonds and bake in the preheated oven (electric cooker: 200°C/ gas: level 3) for about 30 minutes. Serve sprinkled with icing sugar.

5. 5

   Add the apricot puree extra.

Nutrition Facts

KCAL
670 kcal

CARBS
71 g

FATS
31 g

PROTEINS
24 g