Filled Pancakes with Quark Cream

Ingredients

• 50 g spelt flour
• a pinch of salt
• 0.125 l milk
• 30 g brown sugar
• 1 tbsp mineral water
• 2 Eggs
• butter (for frying)
• 30 g Butter
• 300 g Low-fat quark
• 30 g sugar
• 1 tbsp vanilla extract
• 1 tsp lemon zest
• 3 egg yolks
• 1 packet vanilla sugar
• 1 can apricot halves
• 100 ml whipping cream

Instructions

1. 1.

   For the batter, season flour with a pinch of salt. Add milk and brown sugar, whisk until smooth, then stir in eggs and let rest for 20 minutes. Heat a non-stick pan with a little butter. Pour a ladleful of batter to form thin pancakes; cook about 2 minutes on medium heat, flip and cook another 2 minutes. Place warm pancakes on a plate.

2. 2.

   For the filling, strain quark through a cloth to remove excess liquid. Mix quark with sugar, egg yolks, vanilla extract, lemon zest, and vanilla sugar until smooth. Drain apricots, dice them, and fold into the quark mixture. Spread the filling onto each pancake, fold in the sides, and roll up. Place rolled pancakes seam side down in a greased baking dish. Pour whipping cream over the rolls. Bake in a preheated oven at 225°C on the middle rack for about 15 minutes. Serve garnished with mint.