Ingredients for Topfenpalatschinken Crepes With Quark Filling
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How to Make Topfenpalatschinken Crepes With Quark Filling
- **Make the Crepe Batter:**
- In a medium bowl, whisk together 1 cup milk, 1 large egg, 2 tablespoons softened butter, and a pinch of salt.
- Gradually add 1 cup all-purpose flour, mixing on low speed until just combined.
- Cover the batter and refrigerate for at least 1 hour.
- **Cook the Crepes:**
- Lightly butter a nonstick skillet (8-10 inch) over medium heat.
- Pour 1/4 cup of batter onto the hot skillet, tilting to spread evenly.
- Cook for about 1 minute per side, or until golden brown and cooked through. Flip when edges begin to lift and the surface looks set.
- Stack cooked crepes on a plate, covering with a clean kitchen towel to keep them warm and pliable.
- Repeat with remaining batter, adding more butter as needed.
- **Prepare the Quark Filling:**
- Separate 2 large eggs, setting the whites aside.
- In a separate bowl, whisk together 1/4 cup granulated sugar and the 2 egg yolks.
- Gently fold in 1 cup quark (or homemade), 1/4 cup raisins, 2 tablespoons sour cream, and 1 tablespoon lemon zest.
- In a clean bowl, beat the egg whites until stiff peaks form.
- Gently fold the egg whites into the quark mixture until just combined.
- **Assemble and Bake:**
- Spread 2-3 teaspoons of the quark filling onto each crepe.
- Roll up the crepes and place them seam-down in a buttered baking dish (approximately 8x8 inch).
- Bake in a preheated 350°F (175°C) oven for 5-6 minutes, or until heated through and golden brown.
- Dust with powdered sugar and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
155g
Fat
93g
Carbs
33g
