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
Print Recipe
Pin Recipe Instructions
- Beat the egg whites into firm snow, mix the yolks with the sugar until creamy, then mix well with the remaining ingredients (except butter).
- 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.
- Prepare the second half of the dough in the same way.
- Sprinkle the pots with icing sugar and serve with any compote or fruit sauce
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