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Recipe

Curd Cheese Pancakes

Sweet
Vegetarian
dessert

• Recipe from: Michelin-starred chef Marcus G. Lindner

Curd cheese pancakes are filled with a curd cheese mixture and then gratinated in the oven. A delight that melts in your mouth!

Method

Preparation time: 60 min
4 Portions

Step 1

For the 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.

Step 2

For the curd cheese mixture

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.

Step 3

For the custard

Mix egg yolk, eggs, sugar and cream.

Step 4

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.

Step 5

Dust with icing sugar.