Pancakes with fruit and quark filling

Ingredients for 1 servings:

• 500 g quark
• 40 g margarine
• 100 g sugar
• 2 eggs
• 1 packet of vanilla sugar
• 1 can of fruit (fruit cocktail), 425 ml
• 1 small can/mandarin orange(s)
• 200 g flour
• 2 eggs, possibly 3
• 1 pinch of salt
• some sugar
• some cinnamon
• ½ liter of milk
• 1 shot of carbonated mineral water
• some sunflower oil

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

Fruit curd: Separate 2 eggs. Beat the egg whites until stiff peaks form and set aside. In a separate bowl, beat the margarine, sugar, and egg yolks with a hand mixer until foamy. Stir in the curd, then carefully fold in the beaten egg whites. Finally, add the drained canned fruit and vanilla sugar and mix everything gently again. Pancake batter: Sift flour into a bowl, make a well, and sprinkle with salt. From the well, mix the flour with a little milk. Add 2-3 eggs and whisk until smooth. The batter should run thinly from the spoon. Fry the pancake batter in a pan with a little sunflower oil or other neutral oil and stack the finished pancakes on a plate. Use a large ladle of batter for each pancake, so they will all be roughly the same size. While the pancakes are still warm, spread a generous dollop of fruit curd over them, roll them up, and serve. Instead of canned fruit, raisins or any fresh seasonal fruit also go well with this quark.