Pancakes with quark filling

Ingredients for 10 servings:

• 3 eggs
• 150 g flour
• 300 ml milk
• 1 pinch of salt
• 2 tbsp sugar
• 5 tbsp vegetable oil, neutral in taste
• 50 g butter, soft
• 100 g low-fat curd cheese
• 1 pinch of salt
• 2 eggs, separated
• 50 g raisins (rum raisins)
• 2 tbsp apricot liqueur or orange liqueur or tangerine liqueur
• 80 g sugar
• 120 ml whipped cream
• 2 eggs
• 2 tbsp sugar
• 2 tbsp powdered sugar

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

sweet seduction

Prepare the pancake batter from the first six ingredients and let it stand at room temperature for about 1 hour. Mix well again. Fry thin pancakes in a hot (coated) pan without adding any oil. If the batter is too thick, stir in a little milk until smooth. For the filling, cream the butter and sugar until light and fluffy, then add the egg yolks. Stir in the rum raisins, the liqueur, and the quark. Beat the egg whites with salt until stiff and carefully fold into the mixture. For the topping (Royale), whisk together 120 ml of cream, 2 eggs, and 2 tablespoons of sugar. Spread each pancake with 1-2 tablespoons of the quark filling (depending on the size of the pancakes), fold in the sides, and roll up (in the shape of an envelope). Place the filled pancakes in a casserole dish or a deep baking sheet and pour the Royale over them. Bake the pancakes in a preheated oven at 200°C (175°C fan oven) for about 25 minutes. Dust the finished pancakes with powdered sugar and serve immediately.