Baked Pancake Rolls with Quark and Apricot Sauce
- For the pancakes
- 175 grams Pastry flour
- 300 milliliters milk
- 2 tablespoons sugar
- 2 eggs
- clarified butter (for cooking)
- Fat (for the pan)
- powdered sugar (for dusting)
- For the filling
- 500 grams Quark
- 1 egg
- 80 grams sugar
- 4 tablespoons raisins
- Grated zest and juice of 1 untreated lemons
For the pancakes, mix flour with milk, sugar and eggs. Let the batter stand for 20 minutes.
Meanwhile, for the filling, mix all the ingredients. For the sauce, puree the apricots. Mix the remaining ingredients and stir in the apricot puree.
Stir the pancake batter. Cook batter in batches in a little hot clarified butter. Spread the pancakes with the quark filling and roll up. Place in a greased baking dish and pour the apricot sauce over. Bake in preheated 200°C (approximately 400°F) oven for about 30 minutes. Dust with powdered sugar and serve with apricot sauce.