For the curd filling, mix the curd with the juice of one lemon and the sugar.
Scrape out the vanilla pod and fold in the pulp, refrigerate.
Make a pancake batter with the egg yolks, flour, milk, sugar, salt and raisins.
Whip the egg whites until stiff and fold them in. Then bake 6 pancakes from the batter.
Heat 1 teaspoon of butter in a coated frying pan (24 cm ø) one after the other, pour in the batter with a ladle and bake at low temperature for 2 minutes on one side until golden brown, turn over with a spatula to the other side and bake on the other side also for 1 to 2 minutes. Let cool.
Spread with curd filling and roll up.
Serve sprinkled with powdered sugar and garnished with strawberries.