Curd Cheese Pancakes

Mix flour, 50 ml milk (3.4 tbsp), cream, eggs and nut butter. Add the zest of half a lemon and half an orange and sugar, the seeds from the vanilla pod and salt. Gradually stir in 150 ml (5 oz) of milk. Pour the batter through a sieve and leave to rest. Fry the wafer-thin pancakes in a lightly greased pan until golden brown on both sides.

Mix butter, egg yolks, granulated sugar, custard powder, cream, salt, the zest of half a lemon and the pulp of half a vanilla pod, and stir until very fluffy. Add 700 g curd cheese to the butter/egg mixture, and keep stirring. Whisk 6 egg whites with 75 g (3/4 cup) icing sugar until stiff and fold into the curd cheese mixture.

Mix egg yolk, eggs, sugar and cream.

Fill the cooked pancakes with the curd cheese mixture, roll them up and place them in a buttered, ovenproof dish. Pour over the sweet custard and cover carefully with aluminium foil. Bake in a preheated oven at 160°C (320°F) for 20 minutes at medium heat.

Dust with icing sugar.