Austrian Topfenpalatschinken - Austrian Sweet Crêpes

• 100 g flour (~ 3.5oz)
• 250 ml milk (~ 1 cup)
• 7 eggs (size ( M)
• 1 pinch salt
• 1 dash sparkling water (leave out if not at hand)
• 750 750 g ricotta cheese (26.5oz, usually 3 standard containers) or 750 g ricotta and cream cheese (26.5oz, usually 3 standard containers)
• 120 g sugar (~ 4.23oz)
• 1 tablespoon vanilla sugar
• 1 teaspoon lemon, cest
• 60 g butter (~ 1.1oz)
• 200 g creme fraiche (~ 7oz)
• 50 g confectioners' sugar (1.76oz)

1. Dough:
2. 1: Whisk together flour, milk, 4 whole eggs, the dash of sparkling mineral water and the pinch of salt to a relatively liquid dough. (If you like your dough sweet, add a table spoon of sugar).
3. 2: Let the dough sit for about 15 minutes.
4. Filling:
5. 1: Break 2 eggs into a bowl and add 120g of sugar, vanilla sugar and beat until fluffy.
6. 2: Add curd or ricotta (or ricotta/cream cheese mixture), lemon cest and again mix together well.
7. Preparation of Crepes:
8. 1: Add 10g of butter to a skillet and let it melt, wait until it's sizzling hot (don't let it get brown).
9. 2: Add about 6 tablespoons of the dough and disperse it all over the skillet's bottom.
10. 3: Flip Palatschinken over after it has "set" (allow the "Palatschinken" to get some light colour on both sides.).
11. 4: Butter a casserole dish and fill the crepes with the curd filling, roll them up and put them in the casserole (side to side).
12. Topping
13. 5: Whisk together the remaining last egg, confectioner's sugar and creme fraiche and pour over the crepes.
14. Bake for 15-20 minute by 200u0b0C.

flour, milk, eggs, salt, sparkling water, ricotta cheese, sugar, vanilla sugar, lemon, butter, creme fraiche, sugar

Taken from www.food.com/recipe/austrian-topfenpalatschinken-austrian-sweet-cr-pes-448399 (may not work)