Baked Quark Pancakes

Ingredients

• 200 g Flour
• 1 pinch salt
• 2 Eggs
• 250 ml milk
• 250 ml sparkling mineral water
• 350 g Low-fat Quark
• 4 egg yolks
• 3 tbsp sugar
• 1 tsp lemon zest
• 2 tsp lemon juice
• butter for frying
• 3 tbsp currant jam
• butter for the pan
• 250 g whipping cream
• sugar for dusting

Instructions

1. 1.

   Add flour to a bowl. Add salt and eggs. Gradually stir in milk and sparkling mineral water using an electric hand mixer. Let the batter rest for 30 minutes.

2. 2.

   Whisk quark, 2 egg yolks, 2 tbsp sugar, lemon zest, and lemon juice together well. Set aside.

3. 3.

   Stir the batter again. Bake about eight pancakes one by one. Heat a little butter in a (lined) pan (24 cm diameter). Pour 1/8 of the batter into the pan with a ladle, spread evenly by swirling, and bake on low heat until the bottom starts to brown. Flip using a large lid, cook the other side crisp. Set aside.

4. 4.

   Spread each pancake with 1 tbsp jam and 1 tbsp quark mixture. Roll carefully.

5. 5.

   Place pancakes seam-side down in a greased baking dish. Bake in a preheated oven at 180°C on the second rack from below for about 15 minutes. Mix cream, remaining egg yolk, and remaining sugar. Pour this custard over the pancakes and bake another 25 minutes. Dust with sugar and serve immediately.