Austrian Topfenpalatschinken - Austrian Sweet Crêpes - cooking recipe

Ingredients

100 g flour (~ 3.5oz)
250 ml milk (~ 1 cup)
7 eggs (size ( M)
1 pinch salt
1 dash sparkling water (leave out if not at hand)
750 750 g ricotta cheese (26.5oz, usually 3 standard containers) or 750 g ricotta and cream cheese (26.5oz, usually 3 standard containers)
120 g sugar (~ 4.23oz)
1 tablespoon vanilla sugar
1 teaspoon lemon, cest
60 g butter (~ 1.1oz)
200 g creme fraiche (~ 7oz)
50 g confectioners' sugar (1.76oz)

Preparation

Dough:
1: Whisk together flour, milk, 4 whole eggs, the dash of sparkling mineral water and the pinch of salt to a relatively liquid dough. (If you like your dough sweet, add a table spoon of sugar).
2: Let the dough sit for about 15 minutes.
Filling:
1: Break 2 eggs into a bowl and add 120g of sugar, vanilla sugar and beat until fluffy.
2: Add curd or ricotta (or ricotta/cream cheese mixture), lemon cest and again mix together well.
Preparation of Crepes:
1: Add 10g of butter to a skillet and let it melt, wait until it's sizzling hot (don't let it get brown).
2: Add about 6 tablespoons of the dough and disperse it all over the skillet's bottom.
3: Flip Palatschinken over after it has \"set\" (allow the \"Palatschinken\" to get some light colour on both sides.).
4: Butter a casserole dish and fill the crepes with the curd filling, roll them up and put them in the casserole (side to side).
Topping
5: Whisk together the remaining last egg, confectioner's sugar and creme fraiche and pour over the crepes.
Bake for 15-20 minute by 200\u00b0C.