Ingredients

• 280 g all-purpose flour
• 120 g sugar
• 90 g butter, unsalted, softened
• 1/2 liter milk
• 1 pinch salt
• 300 g Quark
• 50 g raisins
• 1 lemon, grated zest of
• 1/8 liter sour cream
• powdered sugar, to dust
• 3 eggs

Instructions

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.