Herb-quark pancakes

Ingredients for 4 servings:

• 30 g butter
• 2 eggs
• 250 g quark (low-fat quark)
• 70 g flour
• 1 bunch of parsley
• 1 bunch of chives
• 1 bunch of carrots
• 100 ml vegetable stock
• 2 tbsp oil
• some butter
• some sugar
• salt and pepper

Instructions

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

Cream the butter and a pinch of sugar with the whisk of a hand mixer until creamy. Beat in the eggs one at a time. Stir in the low-fat quark and flour well. Chop the parsley and chives. Add all but 2 tablespoons of each to the batter and season with salt and pepper. Let the batter rest for 10 minutes. Peel the carrots, halve or quarter them lengthwise, and sauté them in a little butter. Season with salt, pepper, and 1 teaspoon of sugar. Add the vegetable stock, cover, and cook over low heat for 10 minutes. Heat the oil in a large non-stick pan. Fry 6 quark pancakes from half of the batter over medium heat until golden brown. Bake another 6 pancakes in the same way. Serve with the carrots and the remaining herbs.