Curd pancakes with strawberries
easy
35 mins
35 mins
Ingredients
- 4 Eggs
- 6 TABLESPOONS Milk
- 7-10 Tbsp Salt
- 1/2 TEASPOON grated rind of 1 untreated lemon
- 60 g Sugar
- 25 g Flour
- 7-10 Tbsp pulp of 1 vanilla pod
- 250 g Low-fat curd
- 1-2 TEASPOONS Rum
- 20 g Butter or margarine
- 250 g Strawberries
- 7-10 Tbsp Icing sugar
- 7-10 Tbsp Lemon balm
Directions
- 1
Beat 1 egg with 6 tablespoons of milk, salt, lemon zest and 10 g sugar. Stir in flour. Leave to stand briefly. In the meantime separate the remaining eggs for the filling. Mix egg yolk (use egg white for other purposes), sugar, vanilla pulp and lemon peel and add the drained quark and rum.
- 2
Preheat the oven (electric cooker: 175°/ gas: level 2). Fry two thin pancakes one after the other in hot fat in a coated pan. Spread with the filling, fold in the sides and roll up.
- 3
Place in a greased ovenproof dish and bake in the oven for about 20 minutes. In the meantime, wash the strawberries, dab dry, clean and, depending on the size, cut them in half or quarters. Arrange the pancakes on a small plate with the strawberries.
- 4
Dust with icing sugar and decorate with lemon balm.
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