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Austrian cheesecake-style pancakes (traditional method & Thermomix)

Prep Time 45 minutes + resting time
Cook Time 50 min mins
Total Time 1 hour 35 minutes
Racing: , , ,
Difficulty: advanced
Servings: 8
Description

A delicate Austrian classic, perfect for Candlemas or any other gourmet occasion! These pancakes filled with cream cheese, lemon zest, eggs and vanilla, baked in the oven with a soft topping, are reminiscent of a simplified version of cheesecake. Ideal after a light soup, why not serve with a plum compote!

THE STEP-BY-STEP THERMOMIX VIDEO RECIPE HERE.

Ingredients
  • Pancake batter
  • 200 g of flour
  • 335 g of milk
  • 4 eggs
  • 1 lemon (zest)
  • 1 pinch of salt
  • 3 tbsp. of butter
  • Farce
  • 30 g of butter
  • 200 g strained cottage cheese (or German quark)
  • 60 g sultanas ((soaked in rum, optional))
  • 50 g of sugar
  • 40 g vanilla sugar
  • 3 egg yolks
  • 3 egg whites
  • ½ lemon (zest)
  • 1 pinch of salt
  • Tablecloth
  • 125 ml fresh cream
  • 125 ml of milk
  • 30 g icing sugar
  • 2 eggs
  • Vanilla
Instructions
  1. 1
    TRADITIONAL METHOD
    Traditional preparation :
    1. Mix the flour, milk, eggs, lemon zest and salt to obtain a smooth batter. Leave to rest for 30 minutes. Then cook the pancakes in a frying pan.
    2. Preheat the oven to 160°C.
    3. Prepare the filling: beat the softened butter with the sugar, vanilla, lemon zest and salt. Add the egg yolks one by one, then the cream cheese and raisins.
    4. Beat the egg whites with a pinch of salt until stiff, then gently fold them into the mixture.
    5. Fill the pancakes, roll them up and place them in a buttered dish. Bake for 15 minutes.
    6. Prepare the topping by mixing all the ingredients together. Pour over the pre-cooked pancakes and continue cooking for 15 minutes.
    7. Sprinkle with icing sugar and serve warm.

    THERMOMIX® METHOD
    Thermomix version :
    1. Pancake batter:
    Place all ingredients in the bowl. Mix for 25 seconds / speed 4.
    Transfer to another container and leave to rest for 30 minutes. Cook the pancakes in a frying pan.
    2. Stuffing:
    • Separate the whites from the yolks.
    • Insert the whisk, place the egg whites and a pinch of salt in the bowl. Whisk for 3 minutes / speed 3.5. Transfer to another container.
    • Without washing the bowl, add the egg yolks, softened butter, sugar, vanilla, zest and salt. Mix for 30 seconds / speed 3.
    • Add the cottage cheese and raisins. Mix for 4 seconds / speed 3.5.
    • Fold in the egg whites with a spatula. Fill the pancakes, roll them up and place them in a buttered dish. Bake for 15 minutes at 160°C.
    3. Topping:
    • Place all ingredients in the bowl. Mix for 35 seconds / speed 3.
    • Pour over the pre-cooked pancakes. Bake again for 15 minutes. Sprinkle with icing sugar.
Read it online: https://auxdelicesdecaroline.com/en/recipe/crepes-autrichiennes-facon-cheesecake-methode-traditionnelle-thermomix/