Topfenpalatschinken - Crepes With Quark Filling |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 10 |
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This is another classic Viennese dessert. Thinly baked crepes, filled with a Quark Cream filling and finished in the oven. It is important to use authenthic German Quark/Topfen. How to Make German Quark , it's easy and inexpensive to make and works perfect for this recipe. Ingredients:
280 g all-purpose flour |
120 g sugar |
90 g butter, unsalted, softened |
1/2 liter milk |
1 pinch salt |
300 g quark |
50 g raisins |
1 lemon, grated zest of |
1/8 liter sour cream |
powdered sugar, to dust |
3 eggs |
Directions:
1. For the batter:.
2. Combine milk, one egg, half of the softened butter and salt, mix at medium speed for a minute, reduce to low speed and gradually add the flour, blend for another minute.Cover and refrigerate for one hour.
3. Lightly butter a non stick skillet or omelette pan, heat over medium heat, ladle a little of the batter into the pan. Lift and swirl pan to cover entire surface, cook for 1 minute. Lift edge with a spatula to loosen and turn; cook ca. 30 seconds more and remove to a platter. Repeat with remaining batter, adding butter as needed.
4. For the Filling:.
5. Separate the two remaining eggs. Beat egg whites to soft peaks.
6. In another bowl mix the rest of the sugar with the 2 egg yolks, add the Quark, the raisins, sour cream and lemon rind. Fold in the beaten egg whites until well combined.
7. Fill each crepe with 2-3 tsp of the cream filling, roll up and place in a buttered baking dish, 4 to 6 per portion.
8. bake in a 350F oven until golden brown and heated through, Ca. 5 - 6 minutes.
9. Sprinkle with powdered sugar and serve right away.
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