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Pancake casserole with raspberries

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Ingredients for 4 servings:

  • 2 packs of pancakes (5 each)
  • 750 g low-fat curd cheese
  • 1 packet of pudding powder (vanilla flavor)
  • 2 eggs
  • 200 ml milk
  • 1 pack of raspberries (frozen)
  • 100 g sugar

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

delicious as a dessert or meal

Whisk the low-fat quark, eggs, milk, sugar, and pudding mix until smooth. Fold in the raspberries. Fill the pancakes with 1 tablespoon of the quark mixture and roll them up. Place them side by side in a baking dish. Spread the remaining quark mixture over the pancakes and bake at 170°C for about 60 minutes. This recipe can be adapted with any type of fruit.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Pancake casserole with raspberries

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