Glazed Quark and Rum-Raisin Filled Pancakes

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Glazed Quark and Rum-Raisin Filled Pancakes
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Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 35 min.
Ready in

Ingredients

for
8
For the batter
125 grams
250 milliliters
2
40 grams
1 pinch
2 tablespoons
Clarified butter (for sautéing)
For the filling
50 grams
4 centiliters
2
2 tablespoons
soft Butter
4 tablespoons
250 grams
Quark (plug, 20% fat)
1 packet
½
Lemon (juice and lemon zest)
For the topping
250 milliliters
3 tablespoons
2
1 tablespoon
½ packet
Powdered sugar (for dusting)

Preparation steps

1.

For the batter: In a bowl, stir together the flour, milk, eggs, sugar and a pinch of salt until smooth. Let stand 30 minutes. Heat a little of the butter in a nonstick skillet and working in four batches pour a ladleful of batter into the hot pan and cook the pancake until golden brown on both sides. Repeat with the remaining butter and batter to make 4 thin pancakes.

2.

For the filling: Soak the raisins in rum. Separate the eggs. In a bowl, beat the butter, sugar and vanilla sugar until creamy. Mix in the egg yolks, quark, lemon juice and zest and the raisins. Beat the egg whites until stiff and fold into the butter mixture.

3.

Spread the mixture over the pancakes and roll up. 

4.

Grease a baking dish and place the pancakes in it.

5.

Preheat the oven to 200°C (approximately 390°F).

6.

For the topping: Whisk the milk with the cream, egg yolks, sugar and vanilla sugar and pour over the pancakes. Bake until the filling is set and the topping is lightly browned, about 25 minutes. Remove, sprinkle with powdered sugar and serve as desired with apple-cranberry compote.