Quark Pancakes

Ingredients

• 130 g flour
• 1 egg yolk
• 2 Eggs
• 120 ml milk
• 120 ml sparkling water
• 2 tbsp butter
• 1 pinch salt
• butter (for frying)
• 150 g ground meat
• 1 tbsp butter
• 1 Shallot
• 1 tbsp Tomato Paste
• 3 tbsp ketchup
• 1 can corn
• Salt
• Pepper
• 500 g cream cheese
• 2 small bowls of watercress
• 1 small bowl of pondweed
• peppercorns
• mustard seeds
• juniper berries
• 1 piece red bell pepper

Instructions

1. 1.

   For the crepes whisk flour, salt, eggs and egg yolk in a bowl until a smooth batter forms. Add milk and sparkling water, stir in melted butter and let rest for 1 hour to rise. Heat butter in a non-stick pan. Pour a small ladleful of batter into the pan, rotate and swirl to spread evenly thin on the surface. Bake until light brown, flip with a spatula or large lid, bake second side.

2. 2.

   Bake 12 crepes this way and keep warm in the oven. For the filling peel and finely chop the shallot. Brown ground meat in butter, add shallot, sauté until translucent. Add tomato paste and ketchup, pour in 3-4 tbsp water. Drain corn and add to pan. Mix everything together and season with salt and pepper. Spread filling on pancakes, fold lower edge up, roll pancakes from one side, place each set of three with seam side down on a plate.

3. 3.

   Arrange pancakes as desired for mother, father and child. Color 1/3 of the cream cheese with 70% cocoa powder to dark brown and put in a freezer bag. Put remaining cream cheese in another bag and cut a small hole at one corner. Spray white cream cheese onto the feet of pancake figures. Label the upper rim of the plate with brown cream cheese!