Baked Quark Pancake Rolls

Whisk flour, milk, 4 eggs and a pinch of salt in a bowl into a smooth crepe batter.

Cover the batter and let it rest for about 30 minutes.

In a hot, lightly greased pan, cook about 12 crepes one after another.

Preheat the oven to 150 °C (fan).

For the filling, cream room-temperature butter with powdered sugar and vanilla sugar, then work in 3 egg yolks and the quark.

Fold in the raisins and flavor the mixture with lemon juice and finely grated lemon zest.

Whip the 3 egg whites until stiff and gently fold them into the quark mixture.

Place some filling in the center of each crepe, roll them up and arrange them snugly in a greased baking dish.

Mix sour cream with sugar and the remaining egg yolks and pour evenly over the crepes.

Place the dish in the oven and bake the crepes for 30–40 minutes until the surface takes on a light color.

Remove from the oven, dust with powdered sugar and serve immediately.