Blueberry pancake rolls

Ingredients for 4 servings:

• 5 eggs
• ¼ liter of milk
• 1 pinch of salt
• 250 g flour
• ½ tsp baking powder
• 375 g blueberries
• ⅛ liter of carbonated mineral water
• 6 tsp butter or margarine
• 6 tbsp sugar
• 50 g sugar
• 1 packet of vanilla sugar
• 150 g cream cheese
• ½ lemon(s), untreated, zest
• Powdered sugar for dusting
• Fat for the mold

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Whisk together 3 eggs, milk, and salt. Mix the flour and baking powder, gradually adding them and mixing to a smooth batter. Cover and let stand for about 30 minutes. Wash and drain the blueberries. Stir mineral water into the batter. Heat 1 teaspoon of fat in a pan. Add a little batter, sprinkle with blueberries, and bake at medium heat for 1-2 minutes. Turn over and bake until golden brown. Sprinkle with 1 tablespoon of sugar and let cool. Bake about 5 more pancakes in the same way. Roll up and cut into slices. Grease a shallow baking dish and place the slices in it. Separate 2 eggs. Beat the egg whites until stiff peaks form. Beat the egg yolks, 50g sugar, and vanilla sugar until creamy. Stir in the cream cheese and lemon zest. Fold in the beaten egg whites. Pour over the rolls and bake in a preheated oven at 225°C (fan: 200°C, gas mark 4) for about 10 minutes. Dust with powdered sugar.