Quark-Filled Pancakes

Ingredients

• 150 g Spelt flour Type 1050
• 525 ml milk (3.5% fat)
• 4 eggs
• 4 tbsp Raw cane sugar
• 1 pinch salt
• 2 tbsp clarified butter
• 50 g Raisins
• 1 tbsp softened butter
• ½ tsp vanilla powder
• 250 g low-fat quark
• ½ lemon
• 3 tbsp crème fraîche
• 2 egg yolks
• 1 tbsp powdered sugar from raw cane sugar

Instructions

1. 1.

   For the batter, whisk together the flour with 275 ml milk, 2 eggs, 1 tbsp raw cane sugar and a pinch of salt until smooth. Let rest for about 30 minutes. In a non-stick pan, add a little clarified butter and cook thin pancakes in portions, 6–8 each. Soak the raisins in a bit of water. Separate the remaining eggs. Cream the butter with 2 tbsp raw cane sugar and vanilla powder, then fold in the egg yolks and low-fat quark. Grate the zest of the washed lemon, squeeze its juice, and combine both with the raisins into the cream. Whisk the egg whites very stiff and gently fold them in. Spread the quark cream on the pancakes and roll them up. If desired, grease a baking dish and arrange the rolled pancakes side by side. For the glaze, whisk together 250 ml milk with crème fraîche, the remaining egg yolks and 1 tbsp raw cane sugar. Pour over the pancakes. Bake in a preheated oven at 200 °C (convection: 180 °C; gas: level 3) for about 25 minutes. Remove, dust with powdered sugar, and serve.