Pancake casserole

Ingredients for 4 servings:

• 200 g wheat flour
• 3 egg yolks
• 1 pinch of salt
• 375 ml milk
• 3 egg whites
• butter
• 50 g butter
• 75 g sugar
• 1 packet of vanilla sugar
• 2 egg yolks
• 1 dashes lemon juice
• 250 g low-fat curd cheese
• 3 egg whites
• 1 packet of vanilla sugar
• 125 g whipped cream
• 2 egg yolks
• powdered sugar
• possibly raisins, cherries, raspberries or other fruits as required
• Fat, for the shape

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

Pancake casserole

To make the pancakes, put the flour in a bowl and mix with the 3 egg yolks and a pinch of salt. Gradually stir in the milk. Beat the egg whites until stiff and fold into the flour and milk mixture. Melt the butter in a pan and add a little batter. Bake the pancakes for about 2 minutes on each side. Make about 7 pancakes from the batter. For the filling, beat the butter with the sugar and vanilla sugar until smooth. Add the splash of lemon juice and the quark and mix well. If you like it a little fruitier, you can add raisins, cherries, raspberries or other fruit to the quark cream. Spread the quark cream on the pancakes and roll them up. Place the filled pancakes side by side in a greased baking dish. For the topping, beat the egg whites until stiff. Add the vanilla sugar. Beat the cream until stiff and fold in the egg yolks. Fold the egg whites into the cream mixture and pour everything over the pancakes. Place the whole thing in the oven at approximately 180°C (fan oven) for approximately 40 minutes. Sprinkle the casserole with powdered sugar and serve while still hot.