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Baked Topfenpalatschinken

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  • 6tbs. butter for frying the palatschinken
  • 3 eggs
  • 150g flour
  • 380ml milk
  • 3 tbs. powdered sugar
  • a pinch of salt
  • 60g sugar
  1. In a large bowl, sift together the flour, salt and sugars. Pour in the milk and eggs and mix until smooth (no lumps remain).
  2. Heat a medium sized pan and melt half of the butter. Pour one scoop of batter into the pan, brown on both sides. Remove the palatschinke from the pan and set aside to cool out. Make the rest of the batter, one after another until all the batter is used up. 

for the filling

  • 3 eggs
  • 5og butter
  • 100g sugar
  • 380g curd cheese (topfen)
  • 80g raisins
  • 1 tbs. rum
  • zest from one lemon

Pour rum over washed raisins. Set aside for soaking. Meanwhile mix butter and sugar until creamy, add eggs, lemon zest and curd cheese and mix until all ingredients are well incorporated. Last but not least fold in the soaked raisins.

Spread curd cheese filling on each palatschinke, roll together and cut into halves. Layer filled palatschinken slightly overlapping each other into a large casserole.

 for the sauce

  • 1 egg
  • 200ml milk
  • 1 vanilla bean
  • 2 tbs. sugar

Combine and whisk together milk, sugar, vanilla bean and egg in a small bowl. Pour sauce over filled and layered palatschinken and bake the casserole for about 35-40 minutes (oven temperature: 160°C).