One of the very traditional Austrian desserts is the “Topfenpalatschinken”. This is an association of thin crepes, curd cheese, lemon zest and vanilla, the whole baked in the oven and dusted with icing sugar and served warm.
It is one of my favourite ways to eat crepes and – though in taste very similar to baked cheesecake – so much easier to make!
I would suggest having this after a light lunch or dinner of soup as it is quite filling, but goodness is this delicious!!!
More pancake recipes here.
Recipe Sweet Cheese Crepes
I will not bore you with the recipe of the crepes themselves as I know that everyone has his or her own version of it. Just make sure not to add sugar or more than a pinch of salt to it.
- 10 pancakes
- For the filling of the crepe
- 30 g butter
- 200 g curd cheese
- 60 g raisins (that have been gorged in rhum beforehand)
- 50 g sugar
- 40 g icing sugar
- 3 egg yolks
- 3 egg whites
- zest of ½ a lemon
- 1 pinch of salt
- 125 ml sour cream
- 125 ml of milk
- 30 g of icing sugar
- 2 eggs
Make the pancakes.
For the filling add butter to the custard powder, the vanilla, the icing sugar, the lemon zest and the salt and mix well.
Add the three egg yolks one by one. Then add the curd cheese and the raisins.
In another bowl whisk the egg whites with the sugar until it forms stiff peaks and then carefully fold it under the yolk mixture.
Butter an ovenproof dish.
Spread the cheese mixture onto the pancakes, and place into the ovenproof dish.
Bake in a preheated oven at 160C for 15 minutes.
Meanwhile mix the sour cream, milk, eggs, icing sugar and vanilla together. Pour into the ovenproof dish and bake another 15 minutes.
Take the dish out and serve warm dusted with icing sugar.
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