Curd pancakes au gratin

Name: Curd pancakes au gratin
Cook time: 1 h
Total time: 1 h
Yield: 5
Ingredients: 100-125 g Whipped cream; 60 g Sugar; 2 egg yolk + 2 eggs (size M); 1/8 l Milk; 1 package Vanillin sugar; 100 g flour, salt; 2 Oranges; 4 TABLESPOONS Sparkling mineral water; 2-3 TEASPOONS clarified butter; 400 g Low-fat curd; 2 TABLESPOONS flaked almonds; 7-10 Tbsp Icing sugar

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 5

100-125 g Whipped cream
60 g Sugar
2 egg yolk + 2 eggs (size M)
1/8 l Milk
1 package Vanillin sugar
100 g flour, salt
2 Oranges
4 TABLESPOONS Sparkling mineral water
2-3 TEASPOONS clarified butter
400 g Low-fat curd
2 TABLESPOONS flaked almonds
7-10 Tbsp Icing sugar

Directions

1
Heat the cream, sugar and 2 egg yolks while stirring constantly (do not boil!) until the mixture thickens. Remove from the stove. Mix 2 eggs, milk, vanilla sugar, flour and 1 pinch of salt to a smooth dough. Cover and let it swell for about 5 minutes
2
Peel oranges so that the white skin is completely removed. Cut out fillets between the parting skins
3
Stir mineral water into the dough. Fry 4-6 thin pancakes one after the other in 1/2 teaspoon hot clarified butter until golden brown. Put them into ovenproof portion molds
4
Fold the quark into the egg yolk mixture and spread on the pancake. Add oranges and almonds. Bake in the preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for approx. 12 minutes. Dust with icing sugar