Himbeer-Quark-Pfannkuchen
Thin pancakes are rolled around a raspberry-quark cream and topped with sauteed almonds and fresh raspberries. A great brunch or romantic breakfast dish.
Ingredients
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
Instructions
- 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.
