1. For the batter: 2. 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 minute.Cover and refrigerate for one hour. 3. 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. 4. For the Filling: 5. Separate the two remaining eggs. Beat egg whites to soft peaks. 6. 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. 7. 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. 8. bake in a 350F oven until golden brown and heated through, Ca. 5 - 6 minutes. 9. Sprinkle with powdered sugar and serve right away. ---------------------------------------------------------------------------
Nutrition
Ingredients
