Pancakes – Quark strudel with hot cinnamon – sour cherries and sour cream

Ingredients for 4 servings:

• 200 g flour
• 4 eggs
• 160 ml milk
• 2 tbsp butter (liquid)
• 1 packet of vanilla sugar
• 1 pinch of salt
• 400 g quark (20%)
• 1 egg(s)
• 2 egg yolks
• 4 tbsp sugar
• 1 lemon(s), untreated, peel
• possibly raisins, soaked in rum
• 1 jar sour cherries, large
• ⅛ liter currant juice
• 3 tbsp brown sugar
• 1 packet of vanilla sugar
• 1 tsp cinnamon
• 2 tbsp cornstarch (Mondamin)
• 2 tbsp sour cream
• possibly liqueur (cherry liqueur)

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Delicious dessert

Make a pancake batter from the ingredients for the batter and fry in a non-stick pan with oil until small pancakes are formed. Mix the ingredients for the quark filling well. If you like, you can also mix in a handful of rum-soaked raisins. Spread this quark mixture over the cooked pancakes, roll them up, and place them on a baking sheet lined with baking paper. Bake in a preheated oven at approximately 160°C for 18-20 minutes on the middle rack. In the meantime, drain a large jar of sour cherries through a sieve and collect the juice. Bring this to a boil in a saucepan with the currant juice, brown sugar, vanilla sugar, and cinnamon. Then mix about 2 tablespoons of Mondamin with water and thicken the juice until it is nice and creamy. Then add the cherries and, if you like, a shot glass of cherry liqueur and heat briefly again. Pour the hot cherries into a bowl and mix them loosely with the sour cream until it looks red and white. Remove the baked pancakes from the oven and cut diagonally into strips. Arrange on a beautiful platter and serve with the cinnamon cherries.