Curd Cheese Pancakes

For the curd pancakes, sift the flour into a large enough bowl. Stir the milk into the flour with a whisk, season with salt, add sugar and let the dough swell for 30 minutes. Add the eggs and oil and stir the batter until smooth. Just before baking the pancakes, stir the mineral water into the batter. Heat some fat in a frying pan of 18 cm ø and bake pancakes one by one. Stack the pancakes on top of each other and let them cool down.

For the filling, stir the butter until soft, add 70 g sugar, salt and lemon zest. Separate the eggs, add the egg yolks and mix until creamy. Squeeze the skimmed curd in a muslin or straining cloth and gradually stir into the mixture.

Blanch the raisins until hot and fold into the curd mixture. Whip the egg whites with the remaining 30 g sugar to stiff peaks and gently stir in with a spoon. Butter a gratin dish. Place a little curd mixture on 1/3 of each pancake. Roll up the pancakes and wrap the ends.

Place the pancakes close together in the buttered baking dish. For the glaze, whisk milk, sugar, eggs and vanilla sugar thoroughly and pour evenly over the pancakes. Bake the dish in the oven at 200 degrees on the middle shelf for 45 minutes. Remove the pancakes from the pan to the table as hot as possible.

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