Pancake au gratin

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Melt 40 g fat. Whisk 1 egg and milk. Stir in melted fat. Mix flour, 40 g sugar and 1 pinch of salt and stir in. Leave to swell for about 20 minutes. Drain the cherries and collect the juice.

2. 2

   Stir 3 tablespoons of juice and starch until smooth. Boil up the rest of the juice, 1 piece of lemon peel and 30 g sugar. Stir in the starch and bring to the boil. Fold in cherries. Remove lemon peel. Heat up some oil in a pan (approx. 20 cm Ø). Bake 8 thin pancakes one after the other. Separate the remaining eggs. Cream remaining fat, 40 g sugar and egg yolk. Stir in curd, grated lemon peel and 100 g sour cream. Beat egg whites until stiff and fold in. Fill the pancakes with the quark mixture and roll them up.

3. 3

   Separate the remaining eggs. Cream remaining fat, 40 g sugar and egg yolk. Stir in curd, grated lemon peel and 100 g sour cream. Beat egg whites until stiff and fold in. Fill the pancakes with the quark mixture and roll them up. Put them into a flat casserole dish. Mix the rest of the sour cream, egg yolk and remaining sugar. Pour the icing over the pancakes. Sprinkle almonds over them. Bake in the preheated oven (electric cooker: 200 °C/ gas: level 3) for about 30 minutes. Dust with icing sugar. Add cherry compote

4. 4

   Mix the rest of the sour cream, egg yolk and remaining sugar. Pour the icing over the pancakes. Sprinkle almonds over them. Bake in the preheated oven (electric cooker: 200 °C/ gas: level 3) for about 30 minutes. Dust with icing sugar. Add cherry compote

5. 5

   Form: Pillivuyt

Nutrition Facts

KCAL
760 kcal

CARBS
82 g

FATS
37 g

PROTEINS
22 g