Summary

Ingredients

For the dough:

• 1 egg (s)
• 60 g flour
• 2 tablespoon butter, melt
• 125 ml milk
• 2 teaspoons clarified butter for frying

For the filling:

• 250 g quark
• 100 g yourt
• 50 g powdered suar
• 2 egg yolks
• 1 vanilla pod (s)
• 1 lemon (s), untreated
• 20 g raisins

For the cast:

• 200 ml cream
• 1 egg (s)
• 2 egg whites
• 1 shot rum or some rum flavor

Also:

• 1 teaspoon butter, for the pan
• Powdered sugar, for sprinkling

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Instructions

1. Make a runny batter from the egg, milk, flour, sugar and melted butter. Let the dough rest and prepare the filling and the topping in the meantime.
2. Then heat a little clarified butter in a coated pan and gradually make 6 small pancakes.
3. Wash the raisins for the filling. Put quark and yoghurt in a bowl and mix with powdered sugar. Add 2 egg yolks to the curd mixture. Halve the vanilla pod lengthways and scrape out the pulp. Wash the lemon with hot water, rub the peel and add to the curd mixture with the vanilla pulp. Fold in the raisins.
4. Lay out the pancakes flat, brush with quark mixture and roll up. Then cut diagonally and place in a buttered baking dish.
5. For the topping, mix 1 egg and 2 egg whites with the cream and rum and pour over the pancakes.
6. Bake in a preheated oven at 180 ° C top / bottom heat for 25 - 30 minutes.
7. Remove the pancakes and sprinkle with the powdered sugar.