Baked Pancake Rolls with Cream Filling
- For the dough
- 150 grams Pastry flour
- 250 milliliters milk
- 2 eggs
- 40 grams sugar
- 1 pinch salt
- 2 tablespoons clarified butter (for cooking)
- For the filling
- 50 grams raisins
- 4 centiliters Rum
- 2 eggs
- 2 tablespoons soft butter
- 4 tablespoons sugar
- 1 packet Vanilla sugar
- 250 grams Quark
- ½ lemon ((juice and zest)
For the dough, combine the flour with the milk, the eggs, the sugar and a pinch of salt together to a smooth dough and leave for 30 minutes. Then heat a little butter in a frying pan and successively fry 8 pancakes.
Preheat the oven to 200°C (400°F).
For the filling, soak the raisins in the rum. Separate the eggs. Then beat the butter with the sugar and vanilla sugar until creamy, then stir in the egg yolks and the well-drained quark. Pour the lemon juice, zest and raisins into the cream. Beat the egg whites until stiff and fold into mixture. Spread the pancakes with quark cream and roll.
Butter a baking dish and place the pancakes in.
Whisk together the milk, creme fraiche, egg yolks, sugar and vanilla sugar and pour over the pancakes.
Put the pan in the preheated oven and bake about 25 minutes, then remove and serve dusted with powdered sugar.