Curd pancakes

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Directions

1. 1

   Whisk the eggs with the milk in a bowl. Add the flour, 3 tablespoons of sugar, salt and vanilla sugar and stir until you have a smooth dough. Let the dough rest for 5-10 minutes. Heat 1/4 of the butter in a pan (28 cm Ø). Bake 4 pancakes one after the other.

2. 2

   Add fresh butter to each pancake. Soak the sultanas in water. In the meantime, stir the curd and 3 tablespoons of sugar with the whisk of the hand mixer until foamy. Add egg yolks one after the other and fold in. Pour sultanas into a sieve and drain. Stir lemon juice and sultanas into the quark. Place the pancakes next to each other and spread 2-3 tablespoons of filling on each. Roll up the pancakes and place them next to each other in a greased casserole dish. Pour on cream. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 10-12 minutes.

3. 3

   Stir lemon juice and sultanas into the quark. Place the pancakes next to each other and spread 2-3 tablespoons of filling on each. Roll up the pancakes and place them next to each other in a greased casserole dish. Pour on cream. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 10-12 minutes. Remove from the mould, cut in half and arrange on plates. Decorate with mint and icing sugar

4. 4

   10 minutes waiting time

Nutrition Facts

KCAL
510 kcal

CARBS
57 g

FATS
22 g

PROTEINS
19 g