Curd pancakes with sour cream

Name: Curd pancakes with sour cream
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 5
Ingredients: 9 TABLESPOONS (à approx. 10 g) + some soft butter/margarine; 3 eggs + 2 egg yolks (Gr. M); 1/2 l Milk; 300 g Flour; 9 TABLESPOONS sugar (approx. 10 g each); 1 pinch Salt; 2 TABLESPOONS Oil; 300 g Low-fat curd; 7-10 Tbsp grated rind of 1/2 untreated lemon; 100 g + 200 g sour cream or crème fraîche; 1 tablespoon (20 g) flaked almonds; 1 TEASPOON Icing sugar

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 5

9 TABLESPOONS (à approx. 10 g) + some soft butter/margarine
3 eggs + 2 egg yolks (Gr. M)
1/2 l Milk
300 g Flour
9 TABLESPOONS sugar (approx. 10 g each)
1 pinch Salt
2 TABLESPOONS Oil
300 g Low-fat curd
7-10 Tbsp grated rind of 1/2 untreated lemon
100 g + 200 g sour cream or crème fraîche
1 tablespoon (20 g) flaked almonds
1 TEASPOON Icing sugar

Directions

1
Melt 4 tablespoons of fat. Whisk 1 egg and milk. Stir in melted fat. Mix flour, 4 tbsp. sugar and salt, stir in. Let dough swell for about 10 minutes
2
Heat the oil in portions in a pan (20 cm Ø). Bake about 8 thin pancakes one after the other
3
Separate two eggs. Cream 5 tbsp. fat, 4 tbsp. sugar and 2 egg yolks. Stir in the quark, lemon peel and 100 g sour cream. Beat egg whites until stiff, fold in. Fill the pancakes with the quark mixture and roll up. Put them into a greased flat casserole dish
4
Mix 200 g sour cream, 2 egg yolks and 1 tablespoon of sugar. Pour over the pancakes. Sprinkle the almonds over the pancakes
5
Bake in the preheated oven (electric cooker: 200 °C / convection oven: 175 °C / gas: level 3) for approx. 30 minutes. Dust with icing sugar. Cherry compote tastes good with it