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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Deutschland >> Austrian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
purpose flour	280	g		249.2	0.0	55.44	1.4
sugar	120			96717.6	24191.52	0.0	0.0
butter	90		unsalted softened	9163.26	0.7668	10.863	1036.5858
milk	1/2			74.42	5.8316	3.843	3.9894
salt	1	pinch		-	-	-	-
quark	300			249.2	0.0	55.44	1.4
raisin	50			24915.0	6560.4	279.675	37.95
lemon	1		grated	1.2808	0.4116	0.0486	0.0132
cream	1/8		sour	56.925	1.3311	0.7015	5.5631
sugar			powdered	-	-	-	-
egg	3			214.5	1.08	18.84	14.265

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.