🍰 Curd Cheese & Cranberry Pancake Rolls

Name: Curd Cheese & Cranberry Pancake Rolls
Total time: 30 min
Yield: 4 servings
Ingredients: 200 g Spelt flour Type 1050; 450 ml Milk; 5 Eggs; 50 g Raw cane sugar; Salt; 50 g dried Cranberries; 20 g Butter (for frying); 0.5 Vanilla pod; 1 small organic Lemon; 300 g Quark (or well-drained low-fat curd cheese); 40 g Almond slivers; 3 tbsp Crème fraîche; Icing sugar from Raw cane sugar (for dusting)

359 kcal · 30 min · 4 servings

Cook this free in the MyFoody app →

Ingredients

200 g Spelt flour Type 1050
450 ml Milk
5 Eggs
50 g Raw cane sugar
Salt
50 g dried Cranberries
20 g Butter (for frying)
0.5 Vanilla pod
1 small organic Lemon
300 g Quark (or well-drained low-fat curd cheese)
40 g Almond slivers
3 tbsp Crème fraîche
Icing sugar from Raw cane sugar (for dusting)

Instructions

1. Whisk flour, 300 ml milk, 2 eggs, 1 tablespoon sugar, and a pinch of salt in a bowl until you have a smooth batter.
2. Let the batter rest in a quiet place for about 30 minutes.
3. Place the cranberries in a small bowl and cover them with 40 ml of water.
4. Heat some butter in a large frying pan over medium heat.
5. Pour a small amount of the batter into the hot pan and spread it out in a circular motion.
6. Fry the pancake for about 3 to 4 minutes per side until it is golden brown.
7. Repeat this process until all the batter is used and you have 6 thin pancakes.
8. Slice the vanilla pod lengthwise and scrape out the tiny black seeds using the back of a knife.
9. Rinse the lemon under hot water and pat it dry.
10. Grate the fine yellow zest of the lemon.
11. Cut the lemon in half and squeeze out the juice.
12. Separate the remaining eggs: carefully separate the yolk from the white.
13. Whip the egg white with a pinch of salt in a clean bowl until stiff peaks form (meringue).
14. In a large bowl, whisk together the 2 egg yolks, the vanilla seeds, the lemon juice, the lemon zest, the remaining coconut blossom sugar, the curd cheese, the soaked cranberries, and the almond slivers.
15. Gently fold the stiffly beaten egg white into the curd cheese mixture using a spoon.
16. Spread the curd cheese mixture evenly over each pancake.
17. Roll up the filled pancakes tightly.
18. Place the rolls side by side in a baking dish.
19. Whisk the remaining milk, the crème fraîche, and the leftover egg yolk together in a separate bowl.
20. Pour the milk mixture evenly over the pancakes in the dish.
21. Preheat your oven to 180 °C (160 °C with fan or gas mark 2–3).
22. Bake the pancakes in the preheated oven for about 25 minutes.
23. Remove the dish from the oven and dust the pancakes with powdered sugar.
24. Serve the dish while warm.

Nutrition per serving

kcal: 359
Protein: 19 g · Fett/Fat: 12 g · Carbs: 44 g