Classic viennese beef soup
Foto: Karolin Runst fotalia.com
For the crêpes, combine the flour with milk, eggs and oil and stir. Add the lemon rind, vanilla sugar and a pinch of salt. Gradually add the rest of the milk and keep stirring until the mixture becomes thin. Put the batter through a sieve, and let stand for 20 minutes. If necessary, thin the mixture with more milk. Heat oil in a pan suitable formaking crêpes. Pour out any residual fat (the pancakes
should be fried in a thin layer of oil). Pour in some of the batter, making sure it is evenly spread. Fry the crêpe golden yellow on both sides. Remove and place on a plate. Cover with foil.Make the rest of the crêpes in this way. For the filling, beat the butter, icing sugar, vanilla sugar, custard powder, salt and lemon rind until fluffy. Gradually stir in the egg yolks and then the curd cheese.
Beat the egg whites with the sugar until stiff and fold together with the raisins into the curd cheese mixture. Place the crêpes in a row so that they overlap and become one connected piece. Spread over the curd cheese mixture and roll into one long roll. Cut the roll into 10 pieces. Grease an ovenproof dish with butter. Place the crêpes in the dish so that they are stacked on top of each other. Bake in a preheated oven at 160 °C for 15 minutes. For the sauce, combine all the ingredients and stir until the mixture is smooth. Pour over the crêpes, and bake for another 15 minutes.