Topfenpalatschinken

Name: Topfenpalatschinken
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 2 Eggs; 1 pinch Salt; 3 TABLESPOONS Sugar; 1/4 l Milk; 175 g Flour; 2 TABLESPOONS oil for baking; 250 g Low-fat curd; 50 g Raisins; 2 TABLESPOONS Sugar; 2 TABLESPOONS Lemon juice; 7-10 Tbsp grated rind of 1 untreated lemon; 1 (100 g) Cup of whipped cream; 1 package Vanillin sugar; 2 TABLESPOONS liquid honey; 2 TABLESPOONS Icing sugar

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

2 Eggs
1 pinch Salt
3 TABLESPOONS Sugar
1/4 l Milk
175 g Flour
2 TABLESPOONS oil for baking
250 g Low-fat curd
50 g Raisins
2 TABLESPOONS Sugar
2 TABLESPOONS Lemon juice
7-10 Tbsp grated rind of 1 untreated lemon
1 (100 g) Cup of whipped cream
1 package Vanillin sugar
2 TABLESPOONS liquid honey
2 TABLESPOONS Icing sugar

Directions

1
Beat the eggs, salt, sugar and milk. Stir in the flour little by little. Chill the dough for about 15 minutes. Bake in hot oil in portions to 4 thin golden brown pancakes. For the filling, stir curd, raisins, sugar, lemon juice and zest until smooth.
2
Whip cream and vanilla sugar until stiff and fold into the quark mixture. Fill the pancakes with quark, roll them up and place them in an ovenproof dish. Sprinkle with honey and bake in a preheated oven (electric range: 225 ° C/ gas: level 4) for approx. 4 minutes.
3
Dust with icing sugar.