Baked Pancakes with Cream
With low-fat curd cheese and eggs, a really strong team is at the starting line here: the high protein content from the low-fat curd cheese helps build muscle; it also prevents the body from breaking down muscle mass instead of fat when dieting. In addition, the glutamine it contains supports the body in the regeneration after workouts. Eggs are rich in lecithin, vitamin B2 and the nerve messenger choline. This ensures full concentration power.
You can refine the gratinated curd pancakes with raisins. First soak the dried fruit in 1-2 tbsp. apple or orange juice for 30 minutes. Add soaked raisins to the quark filling and spread the pancakes with it.
- For the sauce
- 250 milliliters
- 3 tablespoons
- 1 tablespoon
- ½ packet
Powdered sugar (for dusting)
- For the pancakes
- 125 grams
- 250 milliliters
- 40 grams
- 1 pinch
- 2 tablespoons
Clarified butter (for frying)
For the pancakes: Mix pastry flour with milk, eggs, sugar and a pinch of salt to form smooth dough and let rise for 30 minutes. Melt a little clarified butter in nonstick skillet and fry batter in small portions to form 8 pancakes. Stack cooked pancakes and keep warm.
For the filling: Soak raisins in rum. Separate eggs. Stir butter with sugar and vanilla sugar until creamy then mix in egg yolks and quark. Add lemon juice, lemon zest and raisins to cream. Beat egg whites until very stiff and fold into cream.
Cover each pancake with quark cream and roll.
Grease a baking dish and place pancakes inside.
For the sauce: Whisk together milk, sour cream, egg yolks, sugar and vanilla sugar and pour over pancakes.
Bake dish of pancakes for about 25 minutes in preheated oven at 200°C (approximately 400°F.) Remove pancakes after baking and sprinkle with powdered sugar.