Topfenpalatschinken - Crepes With Quark Filling - cooking 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

Preparation

For the batter:
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.
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.
For the Filling:
Separate the two remaining eggs. Beat egg whites to soft peaks.
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.
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.
bake in a 350F oven until golden brown and heated through, Ca. 5 - 6 minutes.
Sprinkle with powdered sugar and serve right away.