Recipe (english)

Topfen Pancakes

Topfen Pancakes
Quantity Ingredient
50 g Wheat Flour Type 405
0,125 l Milk
30 g Butter
250 g Quark
1 Egg yolk
1 tsp Lemon peel
0,5 packet Vanilla Sugar
30 g Raisins
100 g Cream Fraiche
1 Eggs
20 g Powder Sugar
900 g Fresh Apricots
1 tbsp Sugar
1 tsp Lemon juice

For curd cheese, season pancake flour with a pinch of salt. Add milk and sugar and mix until smooth. Allow to swell for at least 20 minutes before stirring in the eggs. In a coated pan, let out 10 g butter per pancake. Let each ladle of dough run thinly. Bake at medium temperature for about 2 minutes. Turn the pancakes and bake for another 2 minutes. Keep warm on a plate. For the filling, put quark (curd cheese) in a cloth and squeeze well. Mix quark with sugar, egg yolk, finely grated lemon peel, vanilla sugar, a pinch of salt and raisins. Spread the filling over the curd cheese pancakes, fold in the sides and roll up. Place in a buttered baking dish with the closed side up. Mix cream fraiche with egg and icing sugar and spread over the curds pancakes. Bake in the preheated oven at 225° on the middle shelf for approx. 15 minutes. Boil the apricots in boiling water, skin, seed and quarter them. Puree half of the apricots with sugar and lemon juice, add the remaining apricots and chill. Serve apricot compote with the curd pancakes.

Servings: 3, Difficulty: 
Preparation time: 45 minutes, Total duration: 45 minutes

All data per serving:
612 kcal
78 g
20 g
29 g

(C)opyright by Marions Kochbuch