Curd pancakes with almonds

Ingredients for 4 servings:

• 70 g flour
• 150 ml milk
• 1 pinch of salt
• 90 g sugar
• 2 eggs
• 500 g quark (low-fat quark)
• 3 egg yolks
• 1 tsp lemon(s) – zest, grated
• 1 packet of vanilla sugar
• 20 g almond(s) (flakes)
• 40 g butter
• 4 tbsp crème fraîche
• 50 g powdered sugar

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

Simply delicious…

Mix together the flour, milk, salt, 40 g of sugar, and eggs and let it sit for about 20 minutes. Preheat the oven to 225°C (top and bottom heat). Mix the low-fat quark with the remaining sugar, egg yolk, lemon zest, and vanilla sugar. Then chill. Roast the flaked almonds in a dry pan until golden brown, then let them cool on a plate and set aside. Heat the butter in a pan and cook 4 thin pancakes, one after the other. Spread the quark mixture on top (fold it in on the sides and roll it up) and place in a greased baking dish. Add 1 tablespoon of crème fraîche to each pancake. Bake in the middle of the oven for about 15 minutes. Sprinkle with the flaked almonds and dust with icing sugar. Serve while still hot. Tip: Vanilla sauce goes well with this.