Curd pancakes without sugar

Ingredients for 4 servings:

• 90 g soft dates
• 200 g Greek yogurt
• 250 g quark (cottage cheese)
• some lemon zest
• 160 g flour
• 2 eggs
• 375 ml milk
• some fat, e.g. butter or neutral oil for frying

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 20 minutes

Quark crêpes with the sweetness of dates, suitable for Baby Led Weaning (BLW), approx. 8 pancakes

For the cream, puree the dates, yogurt, and a little lemon zest in a kitchen blender or with a hand blender. Once the mixture is smooth enough, stir in the curd cheese and let the cream sit in the refrigerator for a while. Mix the flour, eggs, and milk together to form a smooth, thin batter and let it rise for at least 30 minutes. Then heat a very small amount of fat in a large, shallow pan, pour in a little batter, and spread it quickly and evenly in a thin layer. Bake the pancakes until lightly golden brown on both sides, set aside, cover with aluminum foil, and repeat with the remaining batter. Spread the pancakes with the cream, roll them up, and serve. I like to serve the pancakes with a fresh fruit salad (chopped fruit). This mixture makes about 8 large pancakes. As a variation, you can stir some of my sugar-free blueberry jam (recipe on my profile) into the cream. You can find more sugar-free recipes on my profile.