Topfenpalatschinken - Crepes With Quark Filling

Name: Topfenpalatschinken - Crepes With Quark Filling
Cook time: 30 min
Total time: 60 min
Yield: 4-6 Crepes, 4
Ingredients: 280 g all-purpose flour; 120 g sugar; 90 g butter, unsalted, softened; 1/2 liter milk; 2.5 centimetre salt; 300 g Quark; 50 g raisins; 1 lemon, grated zest of; 1/8 liter sour cream; powdered sugar, to dust; 3 eggs

This is another classic Viennese dessert.Thinly baked crepes, filled with a Quark Cream filling and finished in the oven.It is important to use authenthic German Quark/Topfen.Some of the upscale markets and German deli's in the US carry it but if you can't find it, there is a fantastic recipe for home made Quark already posted."Recipe #476124", it's easy and inexpensive to make and works perfect for this recipe.

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For the batter:.
Combine milk, one egg, half of the softened butter and salt, mix at medium speed for a minute, reduce to low speed and gradually add the flour, blend for another ver and refrigerate for one hour.
Lightly butter a non stick skillet or omelette pan, heat over medium heat, ladle a little of the batter into the pan.Lift and swirl pan to cover entire surface, cook for @ 1 minute.Lift edge with a spatula to loosen and turn; cook ca.30 seconds more and remove to a platter.Repeat with remaining batter, adding butter as needed.
For the Filling:.
Separate the two remaining eggs.Beat egg whites to soft peaks.
In another bowl mix the rest of the sugar with the 2 egg yolks, add the Quark, the raisins, sour cream and lemon rind.Fold in the beaten egg whites until well combined.
Fill each crepe with 2-3 tsp of the cream filling, roll up and place in a buttered baking dish, 4 to 6 per portion.
bake in a 170 degrees oven until golden brown and heated through, Ca.5 - 6 minutes.
Sprinkle with powdered sugar and serve right away.

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Topfenpalatschinken - Crepes With Quark Filling

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