Summary

Ingredients

For the cream:

• 90 g soft dates
• 200 g yourt, Greek
• 250 g quark (curd cheese)
• some lemon zest

For the dough:

• 160 g flour
• 2 egg (s)
• 375 ml milk
• some fat e.g., butter or neutral oil for frying

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Instructions

1. For the cream, finely puree the dates with the yoghurt and a little lemon zest in a kitchen mesh or with the hand blender. As soon as the mixture is fine enough, stir in the quark and let the cream steep in the refrigerator.
2. Mix the flour, eggs and milk into a smooth, thin dough and let it soak for at least 30 minutes.
3. Then heat very little fat in a large, flat pan, pour in some batter and quickly spread evenly thinly. Bake the pancakes lightly golden brown on both sides, set aside, cover with aluminum foil and do the same with the rest of the dough.
4. Spread the cream on the pancakes, roll up and serve.
5. I prefer to serve the pancakes with a fresh fruit salad (chopped fruit).
6. The amount of ingredients makes about 8 large pancakes.
7. As a variant, e.g., some of my blueberry jam without sugar (recipe on my profile) can be stirred in. You can find more recipes without sugar on my profile.