Curd pancake with blueberry sauce

Ingredients for 4 servings:

• 2 tbsp flour
• 1 tbsp cornstarch
• 3 eggs
• 125 g quark, low-fat curd cheese (drain liquid)
• 100 g sugar
• 2 tbsp butter
• 1 orange(s)
• 1 pack of frozen blueberries (250g)
• 1 tsp cornstarch

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Thaw the blueberries according to the package instructions. For the sauce, squeeze the orange, mix the juice with the thawed blueberries, and bring to a boil. Combine the cornstarch with 2 teaspoons of water, stir into the juice, and cook until the sauce thickens slightly (about 1 minute). Remove from the heat. Add the blueberries, sweeten to taste, and let cool. Sift the flour and cornstarch together, separate the egg yolks and whites. Beat the egg yolks with the curd until smooth. Beat the egg whites with the sugar. Fold the egg whites and flour mixture into the curd mixture. Heat the butter in a pan, spread the batter on the pan, and bake until the underside is light brown. Quarter or halve the mixture and turn it over. Finish baking the Schmarren, then cut it into pieces with two forks. Serve the pancakes, sprinkle with sugar, and serve with the sauce.