Gratinated Curd Pancakes

For the pancakes, mix all ingredients briefly and let rest for 30-60 minutes. Heat butter or oil in a pan. Pour in a little batter and bake until golden brown. Turn pancakes and bake until done. Keep warm and bake remaining pancakes in the same way.

For the filling, cream butter with sugar, add egg yolks and stir briefly. Mix in curd cheese, semolina, grated lemon peel and vanilla sugar. Beat egg whites until not too stiff and fold in with the raisins.

For the icing, whisk sour cream with egg yolks, vanilla sugar and rum. Beat the cream and fold in lightly.

Spread the curd filling evenly over the pancakes, roll them up, cut them in half or thirds and place them like roof tiles in a buttered baking dish.

Pour the glaze over the pancakes and bake in a preheated oven at 200 °C for about 30 minutes. Sprinkle with powdered sugar.

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