Raspberry Quark Pancakes

Raspberry Quark Pancakes
Thin pancakes are rolled around a raspberry-quark cream and topped with sauteed almonds and fresh raspberries. A great brunch or romantic breakfast dish.
Course Breakfast


For the pancakes:

  • 1 cup flour scant, 100g
  • 1 cup milk 250 ml
  • 1/2 cup sugar 100g
  • pinch Salt
  • 5 eggs

For the cream:

  • 7 oz low-fat quark 200g
  • 1/3 cup sugar
  • 1 package vanilla sugar
  • 2 egg yolks
  • 1 tablespoon lemon juice
  • 9 oz raspberries 250g, fresh or frozen
  • butter to grease the pan
  • 2 oz sliced almonds 50g


  • Combine flour, milk, sugar, salt and eggs to a smooth pancake batter and let rest for about 1/2 hour.
  • Mix the quark with the sugar, vanilla sugar, egg yolks and lemon juice until it forms a smooth cream. Rinse raspberries and put some of them aside for decoration. Pass the remaining raspberries through a sieve and mix with the quark cream.
  • Melt the butter in a small sauté pan and prepare 8 thin pancakes. Spread raspberry cream on each pancake, roll them up and place them on a serving plate. Brown the sliced almonds in a little butter and sprinkle on top. Decorate with the whole raspberries.