Pot Schmarrn

by Editorial Staff

Summary

Prep Time 30 mins
Total Time 30 mins
Course Dessert
Cuisine European
Servings (Default: 4)

Ingredients

  • 120 g flour
  • 1 packet custard powder, vanilla
  • 250 g quark, (curd cheese)
  • 3 egg (s), separated
  • 125 ml milk
  • 125 ml heavy cream
  • 1 pinch (s) salt
  • 60 g powdered suar
  • 1 packet vanilla sugar
  • 0.5 ½ lemon (s), zest it
  • Raisins, to taste
  • 6 tablespoon butter, for baking
Pot Schmarrn
Pot Schmarrn

Instructions

  1. Beat the egg whites into firm snow, mix the yolks with the sugar until creamy, then mix well with the remaining ingredients (except butter).
  2. Heat half the amount of butter in a large, hot, coated pan, pour in half the amount of dough, bake and turn down the temperature a little, cut and loosen the dough with a fork, turning it over and over until the pancake has a nice golden brown color. Put on a plate and keep warm.
  3. Prepare the second half of the dough in the same way.
  4. Sprinkle the pots with icing sugar and serve with any compote or fruit sauce

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