curd pancakes

Ingredients for 3 servings:

• 150 g flour
• 2 eggs
• 1 pinch of salt
• 300 ml milk
• 200 g quark
• 100 g sour cream
• 50 g butter
• 50 g sugar
• 1 pinch of salt
• 2 eggs, separated
• 1 organic lemon(s), peel – or 1 pack of Zitroback
• 3 tbsp raisins, possibly soaked in rum (= approx. 45 g)
• ⅛ liter milk
• 1 egg(s)
• 2 tbsp sugar (approx. 30 g)
• some butter and oil for the pan
• some butter to grease the casserole dish
• powdered sugar

Instructions

Working time approx. 25 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 1 hour 20 minutes; Total time approx. 2 hours 45 minutes

baked with egg milk

Mix the 2 eggs, flour, salt, and milk into a batter. Let the batter rest for about 30 minutes to allow it to swell. In a pan, cook 4-5 pancakes one after the other from the batter. Heat a knob of butter and a little oil in each pan (the butter is for flavor, the oil to prevent the butter from burning). Pour about 1 ladleful of batter into the pan for each pancake and cook until golden brown on both sides (about 1-2 minutes each). For the filling, separate the two eggs. Beat the butter, sugar, both egg yolks, salt, and lemon zest until fluffy. Stir in the quark and sour cream. Wash the raisins, pat dry, remove the stems, and fold in. (If you want rum-soaked raisins, soak them in rum for a few hours before baking, then pat dry and add to the batter.) Beat the two egg whites until stiff peaks form and fold into the filling. Spread each pancake with a little of the quark mixture, roll it up, and place it in the baking dish. For the egg wash, combine the milk, egg, and sugar and pour over the pancakes. Bake on the bottom rack of a preheated oven at 180°C for 40-45 minutes. Dust with powdered sugar before serving.