Baked Pancake Rolls with Cream Filling

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Baked Pancake Rolls with Cream Filling
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Health Score:
4,5 / 10
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 40 min.
Ready in

Ingredients

for
4
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 preparation and serving
butter (for the pan)
powdered sugar (for dusting)
For the topping
250 milliliters milk
3 tablespoons Crème fraiche
2 egg yolks
1 tablespoon sugar
½ packet Vanilla sugar
How healthy are the main ingredients?
sugarraisinssugarsugareggsalt

Preparation steps

1.

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.

2.

Preheat the oven to 200°C (400°F).

3.

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.

4.

Butter a baking dish and place the pancakes in.

5.

Whisk together the milk, creme fraiche, egg yolks, sugar and vanilla sugar and pour over the pancakes.

6.

Put the pan in the preheated oven and bake about 25 minutes, then remove and serve dusted with powdered sugar.