Curd Cheese Pancakes with Vanilla-Orange Chutney

Rating: 3.50 / 5.00 (4 Votes)

Total time: 45 min

Servings: 4.0 (servings)

For the curd pancakes:

For the Royal:

For the orange chutney:


Soak raisins in water (or white wine) for one night, then drain and drain well. Mix well flour, milk, 1 egg, a little salt and sugar each. Stir in melted butter at the end.

Bake the dough in a frying pan with a little bit of clarified butter, gradually making narrow pancakes. Preheat the oven to 200 degrees (fan 180 degrees, gas mark 3).

For the filling, cut the vanilla lengthwise and remove the pulp.

Mix soft butter with sugar, cornstarch, vanilla pulp and egg yolks, fold in the quark and the drained raisins.

Whip the whipped cream until stiff and carefully fold in the whipped cream. Spread the filling evenly on all the pancakes, roll them up and place them in a greased gratin dish.

For the royal sugar, mix well milk, whipped cream and egg and pour over the filled pancakes. Place in the oven and bake for about

15-20 min bake.

Rinse the oranges with hot water and pat dry. Cut two oranges into very thin slices (preferably with a bread slicer) and divide the slices, one on top of the other, into sixteenths. Squeeze the juice from one orange. Cut the vanilla bean in half lengthwise and squeeze out the pulp.

Put the sugar in a saucepan and caramelize until light brown, add the fruit pieces and mix well. Extinguish with the squeezed juice. Add the vanilla pulp and star anise and cook over a gentle heat s

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