Creamy Quark-Filled Austrian Crêpes
Indulge in the delightful taste of Creamy Quark-Filled Austrian Crêpes, a quintessential Viennese dessert that will transport you straight to the heart of Austria. These delicate, thinly baked crêpes are generously filled with a luscious Quark cream mixture, subtly enriched with zesty lemon and sweet raisins. Baked to golden perfection, these treats are light yet satisfying, making them the perfect breakfast option or a sweet ending to any meal. Be sure to use authentic German Quark or Topfen for an immersive experience; if you can't find any, homemade Quark is a breeze to whip up. Dust with powdered sugar before serving for an elegant touch.
N/A
Servings
N/A
Calories
11
Ingredients
Ingredients
all-purpose flour
280 g (none)
sugar
120 g (none)
unsalted butter
90 g (softened)
milk
1/2 liter (none)
salt
1 pinch (none)
Quark
300 g (none)
raisins
50 g (none)
lemon
1 (grated zest)
sour cream
1/8 liter (none)
powdered sugar
to dust (none)
eggs
3 (2 separated)
Instructions
1
In a large mixing bowl, whisk together the milk, one egg, half of the softened butter, and a pinch of salt until well blended. Gradually add the flour while mixing on low speed until just combined. Cover the bowl with plastic wrap and refrigerate for about one hour to allow the batter to thicken.
2
While the batter is resting, prepare the filling. Separate the two remaining eggs. In a medium bowl, mix together the remaining sugar and the two egg yolks until creamy. Fold in the Quark, raisins, sour cream, and grated lemon zest until smooth.
3
In a separate bowl, use a hand mixer to beat the egg whites until soft peaks form. Gently fold the egg whites into the Quark mixture until just combined; be careful not to deflate the egg whites.
4
Heat a non-stick skillet or omelette pan over medium heat and lightly grease it with butter. Pour a ladleful of crêpe batter into the pan, quickly swirling it to cover the bottom evenly. Cook for about one minute or until the edges start to lift. Using a spatula, gently turn the crêpe and cook for another 30 seconds. Transfer the cooked crêpe to a platter and continue with the rest of the batter, adding more butter to the pan as necessary.
5
Once all crêpes are made, take each crêpe and fill it with 2-3 teaspoons of the Quark filling, rolling them up tightly. Arrange the filled crêpes seam-side down in a buttered baking dish, placing 4 to 6 crêpes per serving.
6
Preheat your oven to 350°F (175°C) and bake the filled crêpes for 5 to 6 minutes or until golden brown and heated throughout.
7
Remove from the oven, dust with powdered sugar, and serve warm for a delightful treat.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the recipe for Creamy Quark-Filled Austrian Crêpes?
These are delicate, thinly baked crêpes filled with a luscious Quark cream mixture containing lemon and raisins, then baked until golden.
What are the main ingredients for the crêpe batter?
The batter consists of 280g all-purpose flour, 120g sugar, 90g unsalted butter, 1/2 liter milk, a pinch of salt, and one egg.
How long should the crêpe batter rest?
The batter should be covered and refrigerated for about one hour to allow it to thicken.
What kind of cheese is used in the filling?
The recipe uses 300g of Quark, specifically recommending authentic German Quark or Topfen.
Can I make this recipe if I cannot find Quark?
Yes, you can use homemade Quark if authentic German Quark is unavailable.
How many eggs are required in total?
The recipe requires 3 eggs in total: one for the batter and two for the filling.
How do you prepare the eggs for the filling?
You must separate the two eggs, mixing the yolks with sugar and folding the beaten egg whites in later.
What provides the citrus flavor in the filling?
The filling is enriched with the grated zest of one lemon.
Are there any dried fruits in these crêpes?
Yes, the filling contains 50g of raisins.
How much sour cream is needed?
The filling requires 1/8 liter of sour cream.
How do you make the filling light and fluffy?
By beating the egg whites until soft peaks form and gently folding them into the Quark mixture.
What is the first step in making the crêpe batter?
Whisk together milk, one egg, half of the softened butter, and a pinch of salt, then gradually add flour.
How do you cook the crêpes in the pan?
Pour a ladleful into a greased pan, cook for one minute, turn, and cook for another 30 seconds.
What type of pan is recommended for cooking?
A non-stick skillet or omelette pan is recommended.
How much filling goes into each crêpe?
Each crêpe is filled with 2-3 teaspoons of the Quark mixture.
How are the crêpes organized in the baking dish?
They are rolled up tightly and arranged seam-side down, with 4 to 6 crêpes per serving.
What oven temperature is used for baking?
The oven should be preheated to 350°F (175°C).
How long do the filled crêpes bake?
They bake for 5 to 6 minutes until golden brown and heated throughout.
How are the crêpes served?
They are removed from the oven, dusted with powdered sugar, and served warm.
Is this dish intended for breakfast or dessert?
It is versatile and can be served as a breakfast option or a sweet ending to a meal.
What is the preparation for the butter?
The butter should be softened before being incorporated into the recipe.
How many ingredients are in this recipe?
There are 11 ingredients listed in this recipe.
What is the traditional origin of this dish?
This is a quintessential Viennese dessert from Austria.
How do you ensure the egg whites don't deflate?
Gently fold them into the Quark mixture until just combined.
Should the baking dish be prepared?
Yes, the crêpes should be arranged in a buttered baking dish.
What is the role of the milk in this recipe?
Milk is the liquid base for the crêpe batter.
How many grams of flour are used?
The recipe uses 280 grams of all-purpose flour.
What is used for the dusting at the end?
Powdered sugar is used to dust the crêpes before serving.
How much sugar is used in the entire recipe?
A total of 120 grams of sugar is used.
What is the texture of the finished crêpes?
They are light, delicate, and golden brown with a creamy center.