For the curd pancakes, mix flour, salt, 3 eggs and 3/8 l milk to a thin pancake dough. Let this dough swell and bake the pancakes.
For the filling of the curd pancakes: separate 2 eggs, then beat the egg whites. Cream 50 g butter with the yolks, 50 g sugar and the vanilla sugar.
Stir in the lemon zest with the curd, sour cream and raisins. Then fold the snow into the mixture.
Spread the pancakes with the curd mixture and roll them up. Place in a greased ovenproof dish. Whisk the remaining milk with an egg, 1 tablespoon sugar and a packet of vanilla sugar and pour over the pancakes.
Bake the curd pancakes at 180 degrees for 40 minutes and sprinkle with powdered sugar at the end.
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