Baked Pancakes with Quark Filling

Ingredients

• 125 g spelt flour type 1050
• 500 ml milk (1.5% fat)
• 4 eggs
• 6 tbsp honey
• 1 pinch salt
• 2 tbsp Coconut oil
• 4 tbsp crème fraîche
• 250 g low‑fat quark
• 1 Vanilla bean
• 0.5 Organic lemon
• 50 g Raisins
• 2 egg yolks

Instructions

1. 1.

   Whisk the flour with 250 ml milk, 2 eggs, 2 tbsp honey and a pinch of salt to make a smooth batter; let it rest for 30 minutes. Heat a non‑stick pan and cook small pancakes in batches using a little coconut oil. Stack them and keep warm.

2. 2.

   Soak raisins in water, slit the vanilla bean lengthwise and scrape out the seeds. Separate the eggs. Whisk crème fraîche with 3 tbsp honey and half of the vanilla seeds until creamy; fold in the yolk and quark. Wash the lemon hot, pat dry, grate the zest and squeeze the juice. Add the juice, zest and raisins to the cream mixture and stir. Beat the egg white very stiffly and fold it in. Spread the quark filling on the pancakes and roll them up. Grease a fire‑proof dish if needed and carefully place the rolls side by side.

3. 3.

   Mix 250 ml milk, crème fraîche, yolk, 1 tbsp honey and the remaining vanilla seeds. Pour this glaze over the rolled pancakes. Bake at 200 °C (180 °C fan) for about 25 minutes until golden. Let them cool slightly before dusting with powdered sugar and serving.