Pancakes with Vanilla Cream

Ingredients

• 300 ml milk (3.5% fat)
• 150 g Spelt flour Type 1050
• 2 Eggs
• 2 Tbsp softened butter
• 1 tsp whole-grain sugar
• a pinch salt
• 2 tbsp Rapeseed oil
• 250 g low-fat quark
• 2 Tbsp whipping cream
• 0.5 tsp vanilla powder

Instructions

1. 1.

   For the batter, whisk the milk with the flour until smooth. Add the eggs and mix well. Stir in the butter, whole-grain sugar, and salt. Let the batter rest for 10–15 minutes.

2. 2.

   For the filling, blend the quark with the cream and vanilla powder until creamy.

3. 3.

   Heat a hot crêpe pan or non‑stick skillet and lightly oil it.

4. 4.

   Pour a small amount of batter into the pan and swirl to coat the bottom evenly.

5. 5.

   Cook each pancake over medium heat for about 1 minute until golden brown, flip, and cook another minute on the other side. Repeat with remaining batter until 8–12 thin pancakes are cooked. Stack or keep warm in the oven if desired.

6. 6.

   Spread a little vanilla quark on each crêpe, fold, and serve.