TOPFENPALATSCHINKEN - CREPES WITH QUARK FILLING
This is another classic Viennese dessert. Thinly baked crepes, filled with a Quark Cream filling and finished in the oven. It is important to use authenthic German Quark/Topfen. Some of the upscale markets and German deli's in the US carry it but if you can't find it, there is a fantastic recipe for home made Quark already posted. "Recipe #476124", it's easy and inexpensive to make and works perfect for this recipe.
Provided by gemini08
Categories Breakfast
Time 1h
Yield 4-6 Crepes, 4 serving(s)
Number Of Ingredients 11
Steps:
- For the batter:.
- Combine milk, one egg, half of the softened butter and salt, mix at medium speed for a minute, reduce to low speed and gradually add the flour, blend for another minute.Cover and refrigerate for one hour.
- Lightly butter a non stick skillet or omelette pan, heat over medium heat, ladle a little of the batter into the pan. Lift and swirl pan to cover entire surface, cook for @ 1 minute. Lift edge with a spatula to loosen and turn; cook ca. 30 seconds more and remove to a platter. Repeat with remaining batter, adding butter as needed.
- For the Filling:.
- Separate the two remaining eggs. Beat egg whites to soft peaks.
- In another bowl mix the rest of the sugar with the 2 egg yolks, add the Quark, the raisins, sour cream and lemon rind. Fold in the beaten egg whites until well combined.
- Fill each crepe with 2-3 tsp of the cream filling, roll up and place in a buttered baking dish, 4 to 6 per portion.
- bake in a 350F oven until golden brown and heated through, Ca. 5 - 6 minutes.
- Sprinkle with powdered sugar and serve right away.
Nutrition Facts : Calories 758.7, Fat 32.3, SaturatedFat 18.7, Cholesterol 219, Sodium 338.9, Carbohydrate 101.7, Fiber 2.8, Sugar 38.9, Protein 17.4
QUARK (GERMAN CHEESE)
A recipe for making German Quark (cheese). This recipe was posted in reply to a message board request.
Provided by Dee514
Categories Cheese
Time P1DT15m
Yield 1/2 Pound
Number Of Ingredients 2
Steps:
- You will need a saucepan, a bowl, a sieve, and a scalded cloth to line sieve.
- If using yogurt, bring the milk to a boil and then leave it to cool to finger temperature (100°F).
- Mix the milk with the yogurt in a basin.
- Put in a warm place for 4 to 5 hours to set as solid as yogurt.
- If using vinegar or lemon juice, stir into the milk and bring it to a near boil (200°F) in a bowl set in a saucepan of water.
- Remove and keep in a warm place for 4 to 5 hours.
- Pour the mixture into a sieve lined with a scalded clean cloth.
- After an hour put a plate on top to weight and encourage the whey to drip through.
- The curds in the cloth are the cheese (Quark).
- Cover and store the Quark in a cool pantry, and it will keep for about a week.
- You can use the whey, flavored with fruit juice, as a beverage- or use it to make scones.
- Store the whey in refrigerator and use within 2 days.
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