Summary

Ingredients

For the dough:

• 2 egg (s)
• 60 ml milk
• 50 grams flour
• 0.5 ½ vanilla pod (s)
• 0.5 ½ lemon (s), untreated, use grated zest
• 1 pinch (s) salt
• 25 g suar
• 2 tablespoon clarified butter, for frying

For the filling:

• 100 ml cream
• 100 g quark
• 1 tablespoon sugar
• 1 packet vanilla sugar
• 150 g strawberries, or berries as desired, defrosted
• 1 some powdered sugar

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Instructions

1. Put the frozen strawberries in the warm and let them thaw.
2. Separate the eggs for the dough. Beat the egg whites with the sugar until stiff. Mix the egg yolk with the pulp of the vanilla pod, milk, flour, lemon zest and a pinch of salt. Then mix both masses with a whisk.
3. For the cream, whip the cream until stiff and mix with the quark, sugar and vanilla sugar.
4. Heat the clarified butter in a coated pan and add a small ladle of batter to the pan for each pancake so that it is about the size of a beer mat. Bake the pancakes over medium heat for about one minute per side until golden brown.
5. Place the thawed strawberries together with the cream between two pancakes, sprinkle with powdered sugar and serve immediately.