Curd cheese pancakes

Description

Ingredients

Butter 40 Spread

Milk (Allgemein) 200 Glas

Flour (Basis) 100 Portion

Ei (Allgemein) 2 Piece

Lean curd cheese (Schärdinger) 250 Portion

Creme Fraiche 100 Tablespoon

Powdered sugar (powdered sugar) 20 Portion

Lemon peel, fresh 1 Piece

Salt (Bad Ischler) 1 TL

Preparation

1. 1

   For the dough, melt the butter and allow to become lukewarm. Stir the milk and flour until smooth, add two eggs and stir in. Stir in the lemon zest, melted butter Stir in the lemon zest, melted butter and 1 pinch of salt. Leave the dough to rest for 30 minutes.

2. 2

   Stir the quark with the crème fraîche, two egg yolks, the lemon zest and the vanilla pulp until smooth. Stir in the raisins. Beat the egg whites with the whisk on a hand mixer, gradually adding the powdered sugar and a pinch of salt and continuing to beat until the mixture is thick and creamy. Gently fold this into the quark cream.

3. 3

   Heat a little clarified butter in a non-stick frying pan, pour in a small ladle of batter and fry into a thin pancake (approx. 12 cm). Do the same with the remaining batter and then bake seven more pancakes with a little clarified butter

4. 4

   Preheat the oven to 200°. Grease a baking dish with butter. Spread the quark filling over the pancakes. Roll them up and place them close together in the dish with the seam facing down.

5. 5

   For the icing, whisk together the milk, sugar and eggs. Pour the egg milk onto the Pour the egg milk onto the pancakes. Bake in a hot oven (center) for approx. 25 mins. until golden brown.