For the pancake dough, put flour with salt in a large enough bowl.
Mix in cold milk with a hand mixer, then add the eggs. Heat a little fat in a coated frying pan, pour in portions of batter and bake pancakes. For the filling, cream soft butter with vanilla sugar, sugar, egg yolks, lemon zest and salt with a hand mixer. Mix in the quark and add the raisins. Whip egg whites to egg whites, fold in carefully.
Spread pancakes with filling, roll up and cut in two. Arrange the pancakes like roof tiles with the cut surface facing upwards in a greased gratin dish. Stir all ingredients for the glaze. Bake the pancakes in a hot oven at 180 degrees for 10-15 minutes. Now pour the glaze over the pancakes and bake for 20 – half an hour. If the surface browns too much, cover with aluminum foil.
Arrange the baked curd pancakes on plates, sprinkle with powdered sugar and bring to the table.
Tip: It is best to use your favorite ham – then your dish will taste twice as good!
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