I really enjoy eating something sweet, sometimes even as a main course. This time it was going to be curd cheese pancakes. I tried them here for the first time and I’m thrilled. They tasted great. Here is the recipe for you:
Photo by Sabine, meinhaushalt.at
Read also: Recipe for Buchteln with vanilla sauce (Rohrnudeln)
Stir the ingredients for the pancake batter into a smooth batter and let it rest for at least 20 minutes.
Then grease a pan with a little oil, set the stovetop to medium heat and only pour one ladleful of batter into the center of the pan when the pan is very hot.
Now quickly tilt and swirl the pan back and forth so the batter spreads evenly.
Let the batter brown slightly, then put the crepe on a plate.
Continue like this until all the batter is used up.
Beat the egg white until stiff peaks form.
Mix powdered sugar, vanilla sugar, lemon juice, quark and the egg yolk well.
Finally add the beaten egg whites, sour cream and the raisins, and stir everything well again.
Mix the cornstarch, the vanilla sugar and 3 tbsp milk.
Bring the remaining milk to a boil and add the vanilla mixture.
Bring everything to a boil once more and the vanilla sauce is ready.
Preheat the oven to 180°C with top and bottom heat.
Brush a large baking dish with a little oil.
Now spread each crepe with the quark filling, roll up and place into the greased baking dish.
Cover with the vanilla sauce.
Bake the quark crepes for about 25 minutes at 180°C with top and bottom heat until golden brown.
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