Topfenpalatschenken (its not just a made up word)

I first tasted these delicate pancakes filled with lemon and raisin cream cheese when I was still working at the Movenpik

and Mr Stiedl (the owner and head chef) made them as dessert for a Sunday lunch.

Time passes as it will and restaurants close and chef’s move on, but the sweet taste of these stayed and they serve as a

serious comfort food for me.

Here’s my favourite recipe, in three parts.

Part 1 – The pancakes

Mix together:

  3 eggs

  200ml milk

  75ml soda water

Add:

  100g sifted flour

  45ml castor sugar

  5ml vanilla essence

Mix until a smmoth batter forms.

Make as normal.

Makes 14 15cm pancakes

Part 2 – The filling

Cream together

  500g thick cream cheese

  75ml castor sugar

Mix in one by one

  3 egg yolks

Fold in

  90g raisins soaked in water for 20 minutes then drained

  30 ml lemon juice

  2.5ml lemon zest

  2.5ml vanilla essence

Spread 45ml of this over the bottom third of each pancake

Roll up and place in a buttered dish in a single layer

Part 3 – Topping and baking

Mix

  250ml thick sour cream

  125ml milk

Pour over pancakes

Bake at 180C for 10 – 12minutes or until heated through and lightly browned

Makes 6 servings