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Topfenpalatschinken - Crepes With Quark Filling

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“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. "How to Make German Quark", it's easy and inexpensive to make and works perfect for this recipe.”
READY IN:
1hr
SERVES:
4
YIELD:
4-6 Crepes
UNITS:
US

Ingredients Nutrition

Directions

  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.

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