For the Tyrolean curd pancakes, mix milk, flour and a little salt until smooth, add the eggs and whisk. Heat enough fat to cover the bottom of the frying pan. Pour in the batter as thinly as possible and bake at a hot temperature, turning once. Continue in this way until all the dough is used up.
For the curd filling, cream together the sugar, butter, vanilla and lemon zest, adding the eggs a little at a time. Add the strained curd cheese and the raisins and finally mix in the cream.
Spread the pancakes evenly with the filling, roll them up, cut them in half, place them diagonally on top of each other in a greased gratin dish with the cut side facing up, pour the whisked egg milk (1 liter of milk, 200 g of sugar, 4 whole eggs), which should just cover the pancakes. Bake in the oven preheated to 180°C for about 25 minutes. As soon as the Tyrolean curd pancakes have a good color and the milk has set, remove from the oven and serve immediately.
Preparation Tip:
Serve the Topfen-Palatschinken from Tyrol best with a still lukewarm vanilla sauce.
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