Whether as a dessert or as a sweet snack with coffee - these quark pancakes with strawberry sauce from food blogger Lena Fuchs (@mein_leckeres_leben) are a typical part of Austrian cuisine that everyone enjoys.
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Ingredients
(for one large dish / 8-10 servings)
For the pancakes
- 400 g light spelt flour
- 800 ml whole milk
- 4 eggs
- Zest of 1/2 organic lemon
- 50 g melted butter
- 1-2 tbsp raw cane sugar
- ½ tsp vanilla, ground
- a pinch of salt
For the filling
- 125 g raw cane sugar
- ½ tsp vanilla, ground
- Zest of 1/2 organic lemon
- 2 tbsp vanilla custard powder
- 4 eggs
- 750 g curd cheese
- 250 g sour cream
- a handful of raisins, to taste
For the topping
- 120 g sour cream
- 120 ml whole milk
- 2 eggs
- 1 tbsp honey
- ¼ tsp vanilla, ground
- 100 g flaked almonds
For the strawberry sauce
- 500 g strawberries
- juice of 1 lemon
- 1-2 tbsp icing sugar
Method
- For the batter, mix all the ingredients together and set aside.
- Set the hotplate to medium heat and melt some butter in a pan. Pour a ladleful of batter into the pan and bake thin pancakes one at a time (12-14 pancakes).
- Mix all the ingredients for the filling together.
- Spread 3-4 tbsp of the filling on the pancakes and roll up. Cut each pancake in half and place in a buttered ovenproof dish.
- Preheat the oven to 180 °C (fan ).
- For the topping, mix the sour cream with the milk, honey and vanilla until smooth. Pour the topping over the pancakes.
- Bake in the oven for 40-45 minutes; after 20 minutes sprinkle with flaked almonds and continue baking until the topping has set.
- Dust with icing sugar before serving.
- For the strawberry sauce, puree all the ingredients to a fine sauce. Serve the sauce with the warm pancakes.